Beef-And-Barley-Stuffed Bell Peppers

“I found this recipe on the Yahoo Health website. Originally from Better Homes and Gardens, with slight changes in ingredients and methods. "Stoplight" peppers (a package of 1 each red, green and yellow pepper) make a pretty presentation. You can use pre-shredded 3-cheese blend (Monterey Jack, cheddar and Mozarella) instead of the Monterey Jack.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 400°F.
  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.

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