Barley Bell Peppers

Name: Barley Bell Peppers
Prep time: 1 h 5 min
Cook time: 25 min
Total time: 1 h 30 min
Yield: 6 servings.
Ingredients: 1 can (14-1/2 ounces) diced tomatoes; 2/3 cup medium pearl barley; 1/2 teaspoon ground cumin; 6 medium green peppers; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 tablespoon olive oil; 1/2 pound lean ground beef (90% lean); 3/4 teaspoon ground allspice; 1/4 cup minced fresh parsley; 3/4 teaspoon salt; 1/4 teaspoon pepper

If you and your family like stuffed peppers, you're going to love this recipe. Instead of the usual rice, these fresh green peppers are filled with barley and a nice blend of seasonings, along with ground beef.—National Barley Foods Council, Mary Sullivan, Spokane, Washington

Ingredients

1 can (14-1/2 ounces) diced tomatoes
2/3 cup medium pearl barley
1/2 teaspoon ground cumin
6 medium green peppers
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1/2 pound lean ground beef (90% lean)
3/4 teaspoon ground allspice
1/4 cup minced fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper

Directions

Drain tomatoes, reserving juice. Set the tomatoes aside. Add water to juice to measure 2 cups; place in a saucepan. Add barley and cumin; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender.
Meanwhile, cut tops off peppers; remove seeds. Place peppers in a Dutch oven and cover with water. Bring to a boil; boil for 3 minutes. Drain; rinse in cold water and set aside.
In a large skillet, saute onion and garlic in oil until tender. Add beef and allspice. Cook until meat is no longer pink; drain. Stir in the barley mixture, parsley, salt, pepper and tomatoes. Spoon into peppers.
Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and the meat is heated through.