Beef And Barley-Stuffed Peppers Recipe

Name: Beef And Barley-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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.
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.
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 350u00b0 for 10 minutes or until cheese melts.

119

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 14 ingredients. The key ingredients include: 1 cup low-salt beef broth, 1/2 cup uncooked quick-cooking barley, 2 large red bell peppers, 6 ounces ground round, and more.

Yes, Beef And Barley-Stuffed 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 Peppers

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