deelady
Executive Chef
Barley-Beef Stuffed Bellpeppers
1 pound ground beef
1/2 onion finely chopped
3 tablespoons seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 teaspoon salt
1 teaspoon ground black pepper
1-1/2 cups cooked pearl barley, cooking directions below
3 bell peppers, cut in half and seeded
2 jars (26 ounces each) prepared pasta sauce
Additional grated Parmesan cheese, optional
In large bowl, combine ground meat, onion, bread crumbs, Parmesan cheese, egg, salt, pepper and cooked barley. Divide meat-barley mixture into 6 portions. Press each portion into bell pepper half, forming mixture to the shape of the pepper. Spray a baking dish with non-stick cooking spray. Place filled pepper halves in dish. Pour pasta sauce over peppers. Cover tightly with aluminum foil. Preheat oven to 375° F. Bake peppers for 1 hour and 15 minutes. To serve, arrange peppers on platter, spooning a portion of sauce over each pepper. Pour remaining sauce from baking dish into container to serve at table. Sprinkle additional grated Parmesan cheese over peppers, if desired, and serve. Makes 6 servings.
1 pound ground beef
1/2 onion finely chopped
3 tablespoons seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 teaspoon salt
1 teaspoon ground black pepper
1-1/2 cups cooked pearl barley, cooking directions below
3 bell peppers, cut in half and seeded
2 jars (26 ounces each) prepared pasta sauce
Additional grated Parmesan cheese, optional
In large bowl, combine ground meat, onion, bread crumbs, Parmesan cheese, egg, salt, pepper and cooked barley. Divide meat-barley mixture into 6 portions. Press each portion into bell pepper half, forming mixture to the shape of the pepper. Spray a baking dish with non-stick cooking spray. Place filled pepper halves in dish. Pour pasta sauce over peppers. Cover tightly with aluminum foil. Preheat oven to 375° F. Bake peppers for 1 hour and 15 minutes. To serve, arrange peppers on platter, spooning a portion of sauce over each pepper. Pour remaining sauce from baking dish into container to serve at table. Sprinkle additional grated Parmesan cheese over peppers, if desired, and serve. Makes 6 servings.
