Beef Barley Peppers
Savoury, hearty, and juicy - these beef barley-stuffed bell peppers will impress and satisfy your dinner guests!
1 pound ground beef
¼ cup finely chopped onion
1 clove of garlic minced or chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon ground black pepper
1½ cups cooked barley, cooking directions below
3 bell peppers, cut in half and seeded
2 cups grated cheddar or mozzarella cheese
In a bowl, mix ground beef, onion, egg, salt, pepper and cooked barley. Divide meat-barley mixture into 6 portions. Place each portion into a halved pepper, packing it in. Grease 9 x 13 inch baking dish. Place filled pepper halves in dish. Place shredded cheese over peppers - ensure meat mixture is covered. Then cover with tin foil. Preheat oven to 375° F. Bake peppers for 1 hour.
In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.