Cheese-Topped Veggie Beef Skillet

Amt Measure Ingredient Cal Carb Pro Fat GI
1/4cuppearled barleypearled barley17615520525
2teaspoonolive oilolive oil79.600810
1/2pound95% ground beef95% ground beef308.701941010
1cupgreen bell peppersgreen bell peppers37.8365210
2cupred tomatoesred tomatoes53.64610538
1/2teaspoondried basildried basil00000
1/4teaspoonblack pepperblack pepper1.41000
3/4poundcanned red kidney beanscanned red kidney beans421.82921093235
1cupShredded 2% Cheddar CheeseShredded 2% Cheddar Cheese22010781330
Totals: 1394 Calories Balance: 43-31-26 1368.1 598 430 366 30

This recipe makes 62/3 cups

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This recipe isMake Whole

Active Time: 45 minutes

Total Time: 75 minutes

Cook barley according to package directions.

Heat oil in large skillet. Add beef and cook until browned.

While beef is browning, chop onion, press garlic, chop bell pepper, chop tomato and zucchini.

To the ground beef, add onion and pressed garlic. Cook until onion is tender (about 5 minutes), stirring frequently.

Add bell pepper, oregano, basil, salt and pepper. Cook an additional 5 minutes, until pepper is crisp tender, stirring frequently.

Add cooked barley, coarsely chopped tomato, coarsely chopped zucchini and drained and rinsed kidney beans. Stir to mix well.

Bring to a boil, reduce heat, cover and simmer for 5 to to 10 minutes, until vegetables are tender. R

emove cover, sprinkle with cheese, replace cover and let stand 1 to 2 minutes, or until cheese melts.