Beef and Barley-Stuffed Peppers
The bell peppers are softened in the microwave before they are filled and baked. Quick-cooking barley is a boon for busy weeknights.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
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.
Step 3
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.
Step 4
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.
You May Like
sharonjenk7's Review
N/A
annacaraballo's Review
Fantastic! I changed nothing. My husband and my son both loved these.
bellymama's Review
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.
GayleR's Review
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.
Quick and Easy