Southwestern Beef and Barley-Stuffed Bell Peppers
From a Chef's Kitchen
Beef and barley are a match made in culinary heaven! Here, this hearty combo fills bell peppers for a hearty Southwestern-inspired meal!
- 4 large green bell peppers, halved top to bottom and hollowed out
- 2 tablespoons olive or canola oil plus more to oil the pan
- 0.5 cup pearl (or pearled) barley
- 1 medium onion (finely chopped)
- 4 garlic cloves (minced)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons Mexican oregano
- 0.5 teaspoon cayenne pepper ((optional) )
- 1 can (15-ounce) tomato sauce
- 1 can (14.5-ounce) beef broth
- freshly ground black pepper
- 1.25 pound ground beef (I like chuck)
- 1 large egg
- 2 cups shredded Cheddar or Mexican blend cheese
- sour cream (for serving)
- Preheat oven to 375 degrees.
- Place peppers in an oiled baking dish and bake for 20 minutes. Let cool and pour out any water that accumulated in the bottom of the pepper.
- Meanwhile, bring a small pot of water to a boil. Add salt to taste and add barley. Cook until al dente (tender but with some bite). Drain, rinse with cold water, drain again and set aside.
- Heat 2 tablespoons oil in a skillet or saute pan. Add the onion and cook 7-8 minutes or until softened. Add garlic, chili powder, cumin, coriander, oregano and cayenne pepper. Stir, then add tomato sauce and beef broth. Bring to a boil, reduce heat and simmer 5 minutes or until thickened slightly. Season to taste with salt and black pepper.
- Transfer 1 cup of the sauce to a large bowl and let cool. Add the barley, beef, egg, 1 cup cheese and mix well.
- Fill peppers with equal amounts of the filling. Pour sauce over the peppers, cover with foil and bake 40-45 minutes or until cooked through to 165 degrees in the center.
- Top with cheese, return to the oven and bake another 10 minutes or until cheese has melted.