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Laura's Stuffed Peppers

Ingredients
2/3 cup pearled barley
6 green peppers
1 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
3/4 cup chopped onion
2 14.5-ounce cans diced tomatoes
2 cloves garlic, minced
1/2 teaspoon dried basil leaves
salt and pepper to taste

Directions:
Preheat oven to 350 degrees. Steps 1-3 may be done simultaneously.
1. Put barley in 2 1/2 cups of water and simmer, covered, on low heat until barley is tender and water is absorbed (about 25 minutes).
2. Fill a saucepan with water and bring to a boil. Slice the tops off the green peppers, remove seeds and membranes and immerse them in the water and let boil for 5 minutes. Remove and drain.
3. Brown ground beef and onions in a large skillet. Stir frequently, breaking ground beef into small pieces.
4. Mix diced tomatoes and cooked barley with ground beef; stir in spices. Put peppers right side up in ungreased baking dish. Fill peppers with beef/barley/tomato mixture. Bake, covered, for 30 minutes.

Makes 6 servings.

Cooking Tip: For a fun presentation, save the tops of the peppers and bake them alongside the stuffed peppers. Then serve with the stemmed tops back on the peppers.

Nutritional Analysis Per Serving
Using Laura's 92% Lean Ground Beef
CALORIES 277 (23% from fat); FAT 7.6g (sat 3.2g); PROTEIN 21.1g; CARB 35.5g; FIBER 8.1g; CHOL 45mg; IRON 4.9mg; SODIUM 235mg

Diabetic Exchanges: 1 starch; 4 vegetable; 2 lean meat

Using Laura's 96% Lean Ground Round
CALORIES 219 (16% from fat); FAT 3.9g (sat 1.4g); PROTEIN 21.2g; CARB 26.5g; FIBER 5.6g; CHOL 40mg; IRON 2.8mg; SODIUM 347mg

Diabetic Exchanges: 1 starch; 4 vegetable; 2 very lean meat