1/2 cup (2 ounces) shredded part-skim mozzarella cheese
How to Make It
Preheat oven to 350°.
Bring beef broth and barley to a boil in a small saucepan. Cover, reduce heat, and simmer 10 minutes or until the liquid is absorbed.
Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange bell pepper halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain.
Cook beef, mushrooms, and garlic in a nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Add barley, 2 tablespoons green onions, tomato puree, and next 5 ingredients (tomato puree through black pepper), and cook 2 minutes or until thoroughly heated. Divide beef mixture evenly among pepper halves. Top each pepper half with 2 tablespoons cheese and 3/4 teaspoon onions. Bake at 350° for 10 minutes or until cheese melts.
My wife loved it. First time I had done barley for a meal and we both like how it turned out. We like a lot of flavors so I put in a half teaspoon of Thyme, Rosemary, Parsley, Oregano with a 1/4 teaspoon of Coriander as well as three cloves of garlic. It was an extremely easy prep and didn't take a lot of time, along with flavor a major vote in its favor.
I'm surprised by all the rave reviews. I didn't think this was bad, just very ho-hum. My husband is usually very complimentary about my cooking, but his response to this dish was "they're kind of bland." I like the idea of using barley with the beef to stuff the peppers and using the microwave, but I'll definitely doctor up this recipe if I make it again.
This was okay but I prefer the CL Jasmine-Rice Stuffed Peppers or the CL Stuffed Green Pepper Soup. I wish I had removed the peppers from the microwave right away, because they had overcooked by the time I was ready to stuff them. I made a double recipe of the filling, and will try the leftover filling in homemade tortillas tonight.
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