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Beef and Barley Stuffed Peppers

Created by Phelan, Tuesday, 20 November 2007

Ingredients

At a glance

Serves

4 medium-size green bell peppers
3/4 pound ground round
1 cup chopped onion
*
½ cup chopped celery
2 cloves garlic, minced
Vegetable cooking spray
1 cup cooked pearl barley
1 cup corn cut from cob or frozen whole kernel corn, thawed
2 teaspoons chili powder
½ teaspoon dried whole oregano
*
½ teaspoon salt
1/8 teaspoon pepper
1 ½ teaspoon Worcestershire sauce
1 can (8-ounce size) tomato sauce
1 cup shredded Cheddar cheese, divided

Methods/steps

Cut tops off peppers and 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 over medium-high heat until browned, . Drain and pat dry using paper towels.
Combine beef, cooked barley, and next 7 ingredients.. Stir in ½ cup of the cheese. Spoon 1 cup beef mixture into each of the peppers. Place stuffed peppers in an 8-inch square baking dish.
Bake at 350F for 15 minutes. Top peppers evenly with remaining ½ cup cheese. Bake an additional 5 minutes or until cheese melts

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