02-19-2005, 05:29 AM
Stuffed Peppers
3 large sweet yellow or green peppers, halved and seeded
1 cup chunky salsa
1 lb. lean ground round
1/3 cup shredded carrot
1/3 cup sliced green onion
1/4 teaspoon ground cumin
1 cup cooked barley (either pearl or quick-cooking. Cook per package directions.)
3/4 cup shredded (reduced fat) Monterey Jack cheese (3 oz.)
Steam peppers in a large saucepan or kettle fit with vegetable steamer for 3 to 5 minutes or just until softened. Invert pepper halves over paper towels to drain.
In skillet cook ground beef and onion 5 minutes or until beef is brown. Drain fat. Stir in barley, salsa, carrot, and cumin; mix well. Add 1/2 cup shredded cheese; toss to mix. Spoon mixture into pepper halves. Place in a 13x9x2-inch baking pan. Bake, covered, in a 350 degree oven for 20 minutes.
PER SERVING: CALORIES: 246 (28.5% from fat) FAT: 7.8g (SAT 5.1g) CHOL: 60.3mg FIBER: 2g SODIUM: 428mg
3 large sweet yellow or green peppers, halved and seeded
1 cup chunky salsa
1 lb. lean ground round
1/3 cup shredded carrot
1/3 cup sliced green onion
1/4 teaspoon ground cumin
1 cup cooked barley (either pearl or quick-cooking. Cook per package directions.)
3/4 cup shredded (reduced fat) Monterey Jack cheese (3 oz.)
Steam peppers in a large saucepan or kettle fit with vegetable steamer for 3 to 5 minutes or just until softened. Invert pepper halves over paper towels to drain.
In skillet cook ground beef and onion 5 minutes or until beef is brown. Drain fat. Stir in barley, salsa, carrot, and cumin; mix well. Add 1/2 cup shredded cheese; toss to mix. Spoon mixture into pepper halves. Place in a 13x9x2-inch baking pan. Bake, covered, in a 350 degree oven for 20 minutes.
PER SERVING: CALORIES: 246 (28.5% from fat) FAT: 7.8g (SAT 5.1g) CHOL: 60.3mg FIBER: 2g SODIUM: 428mg