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Stuffed Bell Peppers Picadillo
Total time: 45 min
Prep time: 20 min
Chef: LonghornMama
| Ingredients |
4 green peppers (halved lengthwise stem left attached seeds and membranes removed)
8 ozs ground chuck
1 tsp chili powder
12 tsp cinnamon
12 cup quick-cooking barley
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112 cups salsa (mild medium or hot)
1 cup water
14 cup raisin (dark)
Directions
| 1 | Heat broiler. Arrange peppers, cut side down in a shallow baking pan and coat with nonstick cooking spray. |
| 2 | Broil 3 to 4 inches from heat source 10 minutes, turning once until lightly charred. Set oven temperature to 375°F. |
| 3 | Meanwhile, heat a large nonstick skillet over medium heat. Add ground beef, chili powder and cinnamon. Cook, breaking up chunks of meat, until no longer pink. Drain off any fat. Add remaining ingredients; bring to a boil, reduce heat, cover and simmer 10 to 12 minutes until barley is tender. Spoon into pepper halves. |
| 4 | Loosely cover with foil and bake 20 to 25 minutes until peppers are tender. |
