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(1)

Beef and barley Stuffed Peppers

Ingredients
  • 4 medium-size green bell peppers
  • 3/4 pound ground round
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • Vegetable cooking spray
  • 1 cup cooked pearl barley
  • 1 cup corn cut from cob (about 2 ears) or frozen whole kernel corn, thawed
  • 2 teaspoons chili powder
  • 1/2 teaspoon dried whole oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 teaspoon low sodium Worcestershire sauce
  • 1 (8-ounce can no-salt-added tomato sauce
  • 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese, divided
Ingredients
  • 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese, divided
Instructions

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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