Stuffed Peppers with Barley and Brown Rice

Name: Stuffed Peppers with Barley and Brown Rice Recipe
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 16
Ingredients: Ground beef 16 oz; Ground Pork 16 oz; Egg fresh 1 large; Barley pearled raw 1/2 cup; Brown Rice long grain 1/2 cup; Onions raw chopped 1/2 Cup; Salt 1 tsp; Black pepper 2 tsp; Mix gently and stuff into; Green Bell Pepper Medium cored into Cups 10; Tomato Sauce 6 cup (2 Large Cans); Whole Tomatoes 2 Cup (1 large Can); 2 Bay Leaves; Picnic Ham Smoked (One small); (Or piece of Slab Bacon)

Minutes to Prepare: 30
Minutes to Cook: 90

Number of Servings: 16

Ingredients

Ground beef, 16 oz Ground Pork, 16 oz Egg, fresh, 1 large Barley, pearled, raw, 1/2 cup Brown Rice, long grain, 1/2 cup Onions, raw, chopped 1/2 Cup Salt, 1 tsp Black pepper 2 tsp Mix gently and stuff into Green Bell Pepper Medium cored into Cups 10 Tomato Sauce, 6 cup (2 Large Cans)Whole Tomatoes 2 Cup (1 large Can)2 Bay LeavesPicnic Ham Smoked (One small) (Or piece of Slab Bacon)

Directions

Ground beef, 16 oz
Ground Pork, 16 oz
Egg, fresh, 1 large
Barley, pearled, raw, 1 cup
Brown Rice, long grain, 1 cup
Onions, raw, chopped 1/2 Cup
Salt, 1 tbsp
Black pepper 2 tsp
Mix gently and stuff into
Green Bell Pepper Medium cored into Cups 10
Make Meatballs out of leftover mixture
In Dutch oven add
Tomato Sauce, 6 cup (2 Large Cans)
Whole Tomatoes 2 Cup (1 large Can)
Add Bay leaves
Place stuffed peppers in upright
You can double Layer stuffed peppers
Add Picnic Ham (or piece of Bacon)
Simmer for 60 to 90 minutes on slow heat until top peppers are at least 160 degrees internal temp
You can also bake at 350 till done.

Number of Servings: 16

Recipe submitted by SparkPeople user DKRUPLA.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 290.6
Total Fat: 17.8 g
Cholesterol: 78.4 mg
Sodium: 691.1 mg
Total Carbs: 14.9 g
Dietary Fiber: 2.8 g
Protein: 18.2 g

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