"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
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extra lean ground beef
red bell pepper, chopped
ground black pepper
1 (15 ounce) can
kidney beans, rinsed and drained
shredded reduced-fat Cheddar cheese
I left out the barley. Thought it was great.
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!
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.
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!
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!
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.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar-Topped Veggie Beef Skillet Dinner
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 65
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