Beef and Barley-Stuffed Peppers
- 1 cup low-salt beef broth
- 1/2 cup uncooked quick-cooking barley
- 2 large red bell peppers
- 6 oz ground round
- 1 cup sliced mushrooms
- 1 garlic clove (minced)
- 3 Tbs chopped green onions (divided)
- 1/4 cup tomato puree
- 1 Tbs chopped fresh parsley
- 1/4 tsp salt
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/8 tsp black pepper
- 1/2 cup shredded part-skim mozzarella cheese ((2 ounces))
- Preheat oven to 350°.
- Bring beef broth and barley to a boil in a small saucepan. Cover, reduce heat, and simmer 10 minutes or until the liquid is absorbed.
- Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange bell pepper halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain.
- 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 10 minutes or until cheese melts.
