Crunchy (Not Mushy) Stuffed Green Peppers
Submitted by: mrs baum
These meat-stuffed bell peppers aren't baked at all--the heat from the meat mixture steams the peppers to your liking.
Ingredients
- 2 cups water
- 1/2 cup regular pearl barley
- 1 lb. ground beef or venison
- 1/3 cup chopped onion
- 2 cloves garlic, minced
- 2 cups hot-style tomato juice
- 8 large green bell peppers
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Method
Boil the water; reduce heat. Simmer barley, covered, over low for 45 minutes. Meanwhile, cook beef or venison, onion, and garlic until meat is done. When barley is done, stir in tomato juice. Simmer over low heat until some of the juice evaporates. Stir in the meat mixture. Stuff the bell peppers with some of the meat mixture. Arrange stuffed peppers in a casserole dish. Pour any remaining meat mixture around stuffed peppers. Cover with a lid or plastic wrap and let stand until the natural heat cooks the peppers slightly.
Notes: If you do not think that the peppers are hot enough just microwave a few minutes until they are the way you like them. You can also refrigerate them and just microwave them until they are warm enough but still crunchy. I started making them this way because my husband hates mushy green peppers and also hates rice. He and all of his friends go crazy about this invention of mine.
Number of Servings: 4
Submitted by: mrs baum ( See all of mrs baum Recipes )
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