Stuffed Bell Peppers Picadillo

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 medium green peppers, halved lengthwise, stem left attached, seeds and membranes removed
• 8 ounces ground chuck
• 1 teaspoon chili powder
• 1/2 teaspoon cinnamon
• 1/2 cup quick-cooking barley
• 1 1/2 cups salsa (mild, medium or hot)
• 1 cup water
• 1/4 cup dark raisin

Recipe

• 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.