Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 1

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

Karen Levin
Recipe by Cooking Light June 2004

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Recipe Summary

Yield:
2 servings (serving size: 2 stuffed pepper halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

510 calories; calories from fat 35%; fat 19.6g; saturated fat 8.4g; mono fat 7.4g; poly fat 1.4g; protein 34g; carbohydrates 51.7g; fiber 12.9g; cholesterol 74mg; iron 5.7mg; sodium 655mg; calcium 249mg.
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