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Peppers Full of Beef, Mushrooms & Barley · Thyme for Cooking

The theme for Monday posts in October is Stuffed Greens.

We love stuffing all types of greens: summer time and winter squashes, peppers, pumpkins, onions, tomatoes, mushrooms….

Stuffed Inexperienced Peppers, with floor beef, tomato sauce and rice, had been the usual after I was a toddler. If my mom made them they had been good; in the event that they had been a part of a faculty lunch they had been…. not so good.

Once I began making them, with modifications after all, they had been excellent.

However why follow the same old….

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Peppers Full of Beef, Mushrooms & Barley

Peppers with Mushrooms

Each peppers and mushrooms are at their finest within the fall. This straightforward essential course makes probably the most of each.

  • Creator: Kate
  • Prep Time: 10 minutes
  • Energetic Time: 20 minutes
  • Prepare dinner Time: 20 minutes
  • Complete Time: 50 minutes
  • Yield: 2 servings 1x
  • Class: One Dish Dinners
  • 1/2 cup quick-cooking barley
  • 1 cup (8oz, 240ml) beef broth
  • 3 properly formed medium bell peppers, any coloration
  • 6oz (180gr) floor beef
  • 1 medium onion, chopped
  • 6oz (180gr) mushrooms, trimmed and sliced
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1 tsp chili powder
  • 1 tsp paprika
  • 8 recent sage leaves, chopped
  • 1/2 cup (4oz, 120ml) beef broth
  • 1 tbs cornstarch dissolved in 1 tbs water
  • 1/2 cup (4oz, 120gr) Greek yogurt
  • Prepare dinner barley in 1 cup broth till finished.
  • Put a big pot of water on excessive warmth and convey to a boil.
  • Minimize peppers in half the good distance, take away stem finish and seeds.
  • When water is boiling drop peppers in and simmer for five minutes.
  • Take away and put right into a baking dish that can simply maintain them.
  • Warmth oil in nonstick skillet over medium-high warmth.
  • Sauté chili powder and paprika for 1 minute.
  • Add onion, sauté till tender, 5 minutes.
  • Add garlic, sage and mushrooms, sauté 3 minutes longer.
  • Add beef and sauté till cooked via, breaking it up because it cooks.
  • Add broth and warmth to simmering.
  • When broth combination is simmering, stir cornstarch in to thicken.
  • Take away from warmth, add yogurt and stir nicely to mix.
  • When barley is finished stir into mushroom / beef combination.
  • Spoon into the pepper halves.
  • Cowl with foil and bake for quarter-hour at 400F (200C).
  • Take away foil and bake for five minutes longer.

Notes

Fast-cooking barley is prepared in about quarter-hour. In the event you don’t have it substitute rice or orzo.
Attempt to discover the very best flat sides of the peppers earlier than chopping in order that they may lie properly.

Vitamin

  • Serving Measurement: 1/2 recipe
  • Energy: 570
  • Sugar: 18.2 g
  • Sodium: 511.9 mg
  • Fats: 15.6 g
  • Saturated Fats: 4.5 g
  • Trans Fats: 0.1 g
  • Carbohydrates: 72.4 g
  • Fiber: 16.8 g
  • Protein: 38.4 g
  • Ldl cholesterol: 60.1 mg

Key phrases: stuffed peppers, stuffed greens, peppers

For one more twist – and this doesn’t contain blanching the peppers first: Stuffed Peppers, Asian-Type.

Peppers with Beef & Barley

That’s it!

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