Beef And Barley Stuffed Peppers - cooking recipe

Ingredients

1 lb. ground beef
3 large sweet yellow or green peppers or 5 small peppers, sliced in half
1/3 c. sliced green onion
1 c. barley (pearl or quick)
1 c. chunky salsa
1/3 c. shredded carrot
1/4 tsp. ground cumin
3/4 c. shredded Monterey Jack cheese (3 oz.)

Preparation

In large saucepan or kettle, cook pepper halves in a large amount of boiling salted water 3 to 5 minutes or until tender. Drain.
In a 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 13 x 9 x 2-inch baking pan.
Bake, covered, in a 350\u00b0 oven for 20 minutes.
Sprinkle the remaining cheese atop peppers.
Bake, uncovered, 5 to 10 minutes more.