Dinner

Beef and Barley Stuffed Peppers is for Dinner.

Beef and Barley Stuffed Peppers takes several minutes to prepare.

Beef and Barley Stuffed Peppers takes several minutes to cook.

Beef and Barley Stuffed Peppers makes 10 servings.

The ingredients for Beef and Barley Stuffed Peppers are:

2 cups low-salt beef broth
1 cup uncooked quick-cooking barley
5 large red bell peppers
16 ounces 93% lean ground beef
2 cups sliced mushrooms
2 garlic cloves, minced
6 tablespoons chopped green onions, divided
1/2 cup tomato puree
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 cup (2 ounces) fat free shredded cheddar
1/2 cup (2 ounces) shredded mexican blend cheese*

Here is how you make Beef and Barley Stuffed Peppers:

Bring beef broth and barley to a boil in a small saucepan. Cover, reduce heat, and simmer 45 minutes or until the liquid is absorbed.Preheat oven to 350?.Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange bell pepper halves in a casserole dish (or more than one, if needed). 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 350? for 45 minutes or until bubbly.Serving Size:?Makes 10 stuffed pepper halves

The nutritional information for Beef and Barley Stuffed Peppers is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 213.7

• Total Fat: 5.1 g
• Cholesterol: 32.0 mg
• Sodium: 364.7 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 4.6 g
• Protein: 16.9 g