Barley Beef Stuffed Peppers with Avocado Cream

19 g

Protein

267

Calories

18 g

Carbs

15 g

Total Fat

30 min

Prep Time

90 min

Cook Time

Servings

Ingredients

Stuffed Peppers

⅓ cup uncooked or 1 cup cooked pearled barley

½ pound lean ground beef

6 ounces (2 cups) chopped button mushrooms

Salt and freshly ground black pepper, to taste

½ cup Parmesan cheese

1 cup shredded mozzarella cheese

¼ cup chopped parsley

3 large multicolored bell peppers, cut in half and de-seeded

Avocado Cream

1 small avocado, pitted and peeled

¼ cup sour cream

1 tablespoon 2% reduced-fat milk

Juice of 1 small lime

Pinch of salt and freshly ground black pepper

Cilantro sprigs, optional

per serving

Calories: 267
Protein: 19 g
Carbohydrate: 18 g
Fiber: 5 g
Total Fat: 15 g
Saturated fat: 7 g
Cholesterol: 44 mg
Calcium: 86% DV
Sodium: 312 mg

Cook the barley according to the package directions. Set aside. Preheat oven to 350⁰ F.
Brown the beef in a large skillet, about 10 minutes, breaking it into small pieces. Drain excess grease.
Add the mushrooms, season with salt and pepper (if desired) and cook another 3 minutes.
Combine the meat mixture with barley in a large bowl. Mix in the cheeses and parsley.
Spray a casserole dish with nonstick spray and arrange the pepper halves cut-side up. Fill each pepper with the meat mixture. Add 1 tablespoon of water to the bottom of the dish to soften the peppers during cooking.
Bake uncovered until the peppers are tender, about 45 minutes.
To make the avocado cream: In a small bowl, mash the avocado with a fork until smooth; mix in sour cream, milk, lime juice, salt and pepper.
Serve stuffed peppers with a dollop of avocado cream. Garnish with cilantro, if desired.