Beef And Barley-Stuffed Peppers Recipe

Preheat oven to 350 deg F. Halve sweet peppers lengthwise; remove stems, seeds, and membranes. In a large Dutch oven cook pepper halves in a large amount of boiling water for 3 to 5 minutes or just until tender. Invert pepper halves over paper towels to drain.

In a large skillet, cook ground beef and green onions about 5 minutes or until meat is brown. Drain fat. Stir in barley, salsa, carrot, and cumin. Stir in half of the cheese.

Spoon the meat mixture into pepper halves. Place in a 3-quart rectangular baking dish.

Bake peppers, covered, in a 350 oven for 25 minutes. Sprinkle with the remaining cheese.

Bake, uncovered, about 5 minutes more or until meat mixture is heated through and cheese is melted.