Barley Stuffed Bell Peppers
Recipe: #5592
May 30, 2012
Categories: Ground Beef, Peppers, Sunday Dinner, Oven Bake, Beef Dinner, Ground Beef Dinner, more
"A KK favorite! I do remember we enjoyed this when I made it, and it's time to make it again!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (349.8 g)
- Calories 686
- Total Fat - 17 g
- Saturated Fat - 5.6 g
- Cholesterol - 107.1 mg
- Sodium - 782.3 mg
- Total Carbohydrate - 111.9 g
- Dietary Fiber - 8.6 g
- Sugars - 9.1 g
- Protein - 26.6 g
- Calcium - 127.7 mg
- Iron - 6.4 mg
- Vitamin C - 8.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F, Grease a 13 x 9-inch baking pan.
Step 2
In large bowl, combine uncooked ground meat, onion, garlic, bread crumbs, Parmesan cheese, egg, salt, pepper, cayenne if using and cooked barley.
Step 3
Divide meat-barley mixture into 6 portions. Press each portion into bell pepper half, forming mixture to the shape of the pepper. Place filled pepper halves in dish. Pour pasta sauce over peppers.
Step 4
Cover tightly with aluminum foil. Bake peppers for 1 hour. Uncover sprinkle each top of pepper with mozzarella cheese (using as much as you like). Return to oven uncovered for another 20 minutes.
Step 5
TO COOK BARLEY: In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Place any extra cooked barley in an airtight container and refrigerate or freeze for up to a week. Add to soups, stews, casseroles and salads for extra flavor and fiber. For best results, bring frozen or refrigerated cooked barley to room temperature before using.
Tips
No special items needed.
0 Reviews
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