1 lb lean ground beef
1 can whole kernel corn
1 can diced tomatoes
salt
pepper
cumin
cilantro
4 large green peppers, tops and seeds removed
1 cup shredded Colby Jack cheese
Directions:
Prepare barley according to package directions.
Preheat oven to 425 degrees.
Brown ground beef in a large skillet over medium heat; drain off excess fat.
Stir in corn, tomatoes, and barley. Season mixture to taste.
Pierce peppers with a sharp knife and place in baking dish.
Fill peppers with meat mixture and cover with foil.
Bake 18 minutes. Uncover; sprinkle with cheese and bake 2 more minutes.
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I adapted a recipe my grandmother gave me for the above. The original uses rice instead of barley and salsa instead of plain diced tomatoes.
These were absolutely delicious. I normally hate cooked bell peppers (even though I LOVE them raw), but these stay perfectly crunchy. They were great. The recipe makes a ton of filling. We ate it on shredded lettuce when we ran out of peppers, and that was super-tasty, too. Easy, cheap (especially if you luck out and find peppers for $0.68, like I did), filling, and very yummy.
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