READY IN 1 hr

Cheddar-Topped Veggie Beef Skillet Dinner

Read Reviews (7)

"This healthy dish is tasty and filling. There is a lot of chopping involved in preparation, so you may want to cook the barley and prepare some of the ingredients in advance. It is a complete meal, and the leftovers taste great reheated." — Moni

Directions

Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender and the liquid is absorbed, about 30 minutes.
Heat the oil in a large skillet over medium-high heat; stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion and garlic; cook until tender, about 5 minutes. Add the bell pepper, oregano, basil, salt, and pepper. Cook and stir until the bell pepper is crisp-tender, about 5 minutes.
Stir in the cooked barley, tomatoes, zucchini, and kidney beans. Bring the mixture to a boil, reduce heat, cover, and simmer until the vegetables are tender, about 5 to 10 minutes. Remove the pan from the stove, sprinkle the cheese over the top, replace the cover, and let stand until the cheese melts, about 1 to 2 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

Jul 29, 2010

I left out the barley. Thought it was great.

—Smithchelle

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Apr 23, 2011

I pretty much made this tonight, without having seen this recipe. Being a casserole, you can change things as you see fit. I used cumin instead of oregano/basil, canned diced tomatoes, canned tomato sauce, no zucchini nor beans, and folded in spinach at the very end. I was awesome! I also used some of it to stuff those mini bell peppers (see photos). They were delicious!

—MaraAllen

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10 Ratings

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Nov 16, 2010

I left out the kidney beans because we aren't bean people and I didn't have any but otherwise this was delicious. Warm and hearty and perfect for a cool evening.

—Kaylala0426

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May 04, 2011

absolutely loved this! I didn't have kidney beans, so I used canned lentils. Wasn't sure how it would be with the lentils, but it was actually very good!

—Netsy3

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Sep 08, 2011

Awesome way to use a bunch of garden veggies! Substituted quinoa for barley, and it really doesn't need the cheese, in my opinion. Wonderful! Thank you!

—Holly

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Apr 09, 2013

Easy dinner. Used cauliflower (only veg I had) and salsa. Terrific. Served it on nacho chips for kids, on a cooked potatoe for healthy option. Really good.

—sharon

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Jan 09, 2013

Great Supper!! Not too difficult and lots of healthy tasty flavors. I made it vegetarian by using veggie burger crumbles instead of beef. Super yummy!!

—Monique

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Nutrition

Calories
308 kcal
15%

Carbohydrates
42.3 g
14%

Cholesterol
27 mg
9%

Fat
7.2 g
11%

Fiber
11.1 g
44%

Protein
19.7 g
39%

Sodium
493 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheddar-Topped Veggie Beef Skillet Dinner

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 308
Calories from Fat: 65

% Daily Value *
Total Fat 7.2g 11 %
** Saturated Fat 2.6g 13 %
Cholesterol 27mg 9 %
Sodium 493mg 20 %
** Potassium 449mg 13 %
Total Carbohydrates 42.3g 14 %
Dietary Fiber 11.1g 44 %
Protein 19.7g 39 %
** Sugars 3.3g
Vitamin A 21 %
Vitamin C 49 %
Calcium 17 %
Iron 31 %
** Thiamin 22 %
** Niacin 52 %
** Vitamin B6 21 %
** Magnesium 18 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.