Beef and Barley-Stuffed Peppers

recipe
The bell peppers are softened in the microwave before they are filled and baked. Quick-cooking barley is a boon for busy weeknights.

Yield:

2 servings (serving size: 2 stuffed pepper halves)

Recipe from

Cooking Light

Nutritional Information

Calories 510
Caloriesfromfat 35 %
Fat 19.6 g
Satfat 8.4 g
Monofat 7.4 g
Polyfat 1.4 g
Protein 34 g
Carbohydrate 51.7 g
Fiber 12.9 g
Cholesterol 74 mg
Iron 5.7 mg
Sodium 655 mg
Calcium 249 mg

Ingredients

1 cup low-salt beef broth
1/2 cup uncooked quick-cooking barley
2 large red bell peppers
6 ounces ground round
1 cup sliced mushrooms
1 garlic clove, minced
3 tablespoons chopped green onions, divided
1/4 cup tomato puree
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preparation

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.

Note:

Karen Levin,

June 2004
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