- In a large saucepan or pot cook pepper halves in a large amount of boiling, salted water for 3 to 5 minutes or just until tender. Invert pepper halves over paper towels to drain.
- In skillet cook ground beef and green onions about 5 minutes or until beef is brown. Drain off fat. Stir in barley, salsa, carrot, and cumin, mixing well. Add 1/2 cup of the shredded cheese, tossing to mix. Spoon the mixture into pepper halves. Place in a 13x9x2-inch baking pan.
- Bake, covered, in a 350 degree F. oven for 20 minutes. Sprinkle the remaining cheese over peppers. Bake, uncovered, for 5 to 10 minutes more or until filling is heated through and cheese is melted. Makes 6 servings.
From the Test Kitchen
Precook peppers as above. Drain, cool, cover and chill up to 24 hours.
Nutrition Facts (Beef-and-Barley-Stuffed Peppers)
- Per serving:
- 230 kcal ,
- 10 g fat
- 62 mg chol. ,
- 364 mg sodium ,
- 15 g carb. ,
- 5 g fiber ,
- 19 g pro.