Recipes

Cheddar-Topped Veggie Beef Skillet Dinner

Name: Cheddar-Topped Veggie Beef Skillet Dinner
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 cup pearl barley; 3 cups water; 0.5 tablespoon olive oil; 8 ounces extra lean ground beef; 0.5 onion, chopped; 2 cloves garlic, minced; 0.5 large red bell pepper, chopped; 0.5 teaspoon dried oregano; 0.5 tablespoon dried basil; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 2 cups chopped tomatoes; 1 cup chopped zucchini; 1 (15 ounce) can kidney beans, rinsed and drained; 1 cup shredded reduced-fat Cheddar cheese

4.4

(22)

16 Reviews

6 Photos

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.

Recipe by Monica Hoffman Hemenway

Published on April 3, 2019

6

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hrs

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 cup pearl barley
3 cups water
½ tablespoon olive oil
8 ounces extra lean ground beef
½ onion, chopped
2 cloves garlic, minced
½ large red bell pepper, chopped
½ teaspoon dried oregano
½ tablespoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups chopped tomatoes
1 cup chopped zucchini
1 (15 ounce) can kidney beans, rinsed and drained
1 cup shredded reduced-fat Cheddar cheese

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.

Nutrition Facts (per serving)

308	Calories
7g	Fat
42g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 308
% Daily Value *
Total Fat 7g	9%
Saturated Fat 3g	13%
Cholesterol 27mg	9%
Sodium 493mg	21%
Total Carbohydrate 42g	15%
Dietary Fiber 11g	40%
Total Sugars 3g
Protein 20g
Vitamin C 30mg	149%
Calcium 137mg	11%
Iron 3mg	17%
Potassium 449mg	10%

* 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.