Stuffed Peppers

Stuffed Peppers

4- 4 block meals

Ingredients:
4 bell peppers
2 cups chopped tomato
1 cup chopped onion
1 cup black beans
2 tbs (dry) barley
1 cup corn
1.5 lb lean ground beef (<10%)
cayenne pepper and curry powder (or other spices, to preference)
1 tbs olive oil
1 tbs sour cream

Instructions:
Preheat oven to 450º F. Slice the top off each pepper and remove seeds and membranes. Place cut-side down in a microwave-safe dish. Microwave on high 2–3 minutes, or until crisp-tender. Allow to cool. Place 1/4 cup water in a small sauce pan. Bring to boil and add barley. Cover and simmer till liquid is absorbed. Remove from heat. In a large skillet, saute chopped onions in olive oil until translucent. Add ground beef and brown. Add tomato, beans, corn and barley to beef and onions. Heat through. Add spices to your taste. Divide beef mixture evenly among four pepper bowls. Bake 15-20 minutes at 450. Serve with sour cream.

Notes:
Each pepper is a 4 block meal.