Beef And Barley Stuffed Peppers

• 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.)

1. In large saucepan or kettle, cook pepper halves in a large amount of boiling salted water 3 to 5 minutes or until tender. Drain.
2. In a skillet, cook ground beef and onion 5 minutes or until beef is brown.
3. Drain fat.
4. Stir in barley, salsa, carrot and cumin; mix well.
5. Add 1/2 cup shredded cheese; toss to mix. Spoon mixture into pepper halves.
6. Place in 13 x 9 x 2-inch baking pan.
7. Bake, covered, in a 350u0b0 oven for 20 minutes.
8. Sprinkle the remaining cheese atop peppers.
9. Bake, uncovered, 5 to 10 minutes more.

ground beef, sweet yellow, green onion, barley, chunky salsa, carrot, ground cumin, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=716342 (may not work)