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Home > Pagan Living > Cauldron Cookbook > Stuffed Peppers Search

Stuffed Peppers

 

Submitted by Texas Red

Directions

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.)

Directions

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.


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