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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. In a large saucepan, cook pepper halves in a large amount of boiling water for 3 to 5 minutes, or just until tender. Invert pepper halves over paper towels to drain.
In a large skillet, cook ground beef and green onions about 5 minutes or until beef is brown. Drain off fat. Stir in barley, salsa, carrot and cumin,mixing well. Add 1/2 cup of the shredded cheese, tossing to mix. Spoon the mixture into pepper halves. Place in a 13-by-9-inch baking dish.
Bake, covered, for 20 minutes. Remove cover, sprinkle the remaining cheese over peppers and continue to bake for 5 to 10 minutes or until filling is heated through and cheese is melted.