Beef-and-Barley Stuffed Peppers

4 Servings:

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 (about 2 ears) or frozen whole kernel corn, thawed
2 teaspoons chili powder
1/2 teaspoon dried whole oregano
1/8 teaspoon pepper
1-1/2 teaspoons Worcestershire sauce
1 (16-ounce) can tomato sauce
1 cup (4 ounces) shredded sharp Cheddar cheese, 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. Yield: 4 servings
(serving size: 1 stuffed pepper).


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