Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 6 medium red bell peppers | ||
| 1 lbs. 95%-lean ground beef | ||
| ½ white onion, diced | ||
| 2 cloves garlic, minced | ||
| ½ c. diced green bell pepper | ||
| ½ c. organic shredded carrots | ||
| ¼ c. dry quick barley | ||
| ½ c. dry Hy-Vee instant brown rice | ||
| 1 c. vegetable broth | ||
| 1 c. Hy-Vee 2%-milk shredded mozzarella cheese, divided |
Directions
- Preheat oven to 250 degrees.
- Cut tops off peppers; remove seeds and membranes. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover and simmer for 5 minutes. Drain peppers and set aside.
- In a large skillet, brown beef with diced onion and garlic.
- Stir in bell pepper, carrots, barley, rice and broth. Simmer, covered, for 10 to 15 minutes.
- Stir in 1/2 cup cheese.
- Fill each bell pepper with beef mixture. Top each with remaining cheese and bake for 25 minutes.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 75mg
- Sodium: 270mg
- Total Carbohydrates: 23g
- Protein: 31g
Daily Values
0%
Vitamin A 140%
0%
Vitamin C 370%
0%
Iron 20%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Health 2010, Hy-Vee weekly ad from the week of March 6, 2013.