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Beef and barley Stuffed Peppers
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Yield: 4 servings. Cut tops off peppers; discard seeds and membranes. Cook peppers in boiling water to cover 4 minutes; drain and set aside. Cook beef and next 3 ingredients in a large skillet coated with cooking spray over medium-high heat until browned, stirring to crumble beef. Drain and pat dry with paper towels. Combine beef mixture, cooked barley, and next 7 ingredients, and stir well. Stir in 1/2 cup cheese. Spoon 1 cup beef mixture into each pepper. Place stuffed peppers in an 8-inch square baking dish. Bake at 350 deg for 15 minutes. Top peppers evenly with remaining 1/2 cup cheese; bake an additional 5 minutes or until cheese melts. Yield: 4 servings
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