Beef-And-Barley-Stuffed Bell Peppers Recipe

Name: Beef-And-Barley-Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chicken broth; 3 large bell peppers, any color, halved lengthwise and seeded; 1 lb lean ground beef; 1/3 cup sliced green onion, including green part; 3 garlic cloves, minced; 1 cup cooked pearl barley; 1 cup chunky salsa; 1/2 cup shredded carrot; 1/4 teaspoon ground cumin; salt and pepper; 1 cup shredded monterey jack cheese, divided

Servings: persons

1 cup chicken broth
3 large bell peppers, any color, halved lengthwise and seeded
1 lb lean ground beef
1/3 cup sliced green onion, including green part
3 garlic cloves, minced
1 cup cooked pearl barley
1 cup chunky salsa
1/2 cup shredded carrot
1/4 teaspoon ground cumin
salt and pepper
1 cup shredded monterey jack cheese, divided

1
Preheat oven to 400u00b0F.
2
Pour the chicken broth into a 9 x 13 inch baking dish and set aside.
3
In a large skillet, cook the ground beef, green onions and garlic until beef is browned; drain fat if desired.
4
Stir in barley, salsa, carrot and cumin; Add salt and pepper to taste and mix well; add 1/2 cup of the shredded cheese and combine with other ingredients.
5
Fill the pepper halves with the beef/barley mixture and place in the prepared baking dish.
6
Cover the baking dish tightly with aluminum foil and bake for one hour; Sprinkle the rest of the cheese over the peppers and bake for another 5 minutes or until the cheese is melted.
7
Serve with additional salsa and sour cream as topping.
8
*Note: you can pre-boil the pepper halves for 3 to 5 minutes in salted water and reduce the baking time to 20-25 minutes in a 350F oven.

657

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 cup chicken broth, 3 large bell peppers, any color, halved lengthwise and seeded, 1 lb lean ground beef, 1/3 cup sliced green onion, including green part, and more.

Yes, Beef-And-Barley-Stuffed Bell Peppers falls under the Soups & Stews 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.

Beef-And-Barley-Stuffed Bell Peppers

How did you like this recipe?

Frequently Asked Questions