Barley Bell Peppers Recipe

Name: Barley Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14-1/2 ounces) diced tomatoes; 2/3 cup medium pearl barley; 1/2 teaspoon ground cumin; 6 medium green peppers; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 tablespoon olive oil; 1/2 pound lean ground beef (90% lean); 3/4 teaspoon ground allspice; 1/4 cup minced fresh parsley; 3/4 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

1 can (14-1/2 ounces) diced tomatoes
2/3 cup medium pearl barley
1/2 teaspoon ground cumin
6 medium green peppers
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1/2 pound lean ground beef (90% lean)
3/4 teaspoon ground allspice
1/4 cup minced fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper

1
Drain tomatoes, reserving juice. Set the tomatoes aside. Add water to juice to measure 2 cups; place in a saucepan. Add barley and cumin; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender.
2
Meanwhile, cut tops off peppers; remove seeds. Place peppers in a Dutch oven and cover with water. Bring to a boil; boil for 3 minutes. Drain; rinse in cold water and set aside.
3
In a large skillet, saute onion and garlic in oil until tender. Add beef and allspice. Cook until meat is no longer pink; drain. Stir in the barley mixture, parsley, salt, pepper and tomatoes. Spoon into peppers.
4
Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 350u00b0 for 25-30 minutes or until peppers are tender and the meat is heated through.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can (14-1/2 ounces) diced tomatoes, 2/3 cup medium pearl barley, 1/2 teaspoon ground cumin, 6 medium green peppers, and more.

Yes, Barley Bell Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Bell Peppers

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