LOCATION: Recipes >> Stuffed Peppers Casserole Recipes >> Stuffed Peppers 17
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Stuffed Peppers 17
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Beef-and-Barley Stuffed Peppers
Yield: 4 servings
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 teaspoons low sodium Worcestershire sauce
1 (8-ounce can no-salt-added tomato sauce
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese, divided
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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