Busters Recipes

Beef-and-Barley Stuffed Peppers

4 medium size green bell peppers
3/4 pound ground round
1 cup chopped onion
1/2 cup chopped celery
2 cloves garlic -- minced
Vegetable cooking spray
1 cup cooked pearl barley
1 cup corn cut from cob (2 ears), or frozen -- thawed
2 teaspoons chili powder
1/2 teaspoon dried whole oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 teaspoons 72%-less-sodium Worcestershire sauce
1 (8-ounce) can no-salt-added tomato sauce
4 ounces shredded reduced-fat sharp Cheddar cheese -- (1
cup)
divided

Cut tops off peppers; discard seeds and membranes.
Cook peppers in boiling water to cover 4 minutes; drain and set aside.
Cook beef and next 3 ingredients in a large skillet coated with cooking
spray over medium-high heat until browned, stirring to crumble beef.
Drain and pat dry with paper towels.
Combine beef mixture, cooked barley, and next 7 ingredients, and stir
well.
Stir in 1/2 cup cheese. Spoon 1 cup beef mixture into each pepper. Place
stuffed peppers in an 8-inch square baking dish.
Bake at 350 deg for 15 minutes. Top peppers evenly with remaining 1/2
cup
cheese; bake an additional 5 minutes or until cheese melts.

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