Barley and Veggie Beef Skillet Dinner

By evamores

Ingredients

• 1 cup pearl barley
• 3 cups water
• 1/2 tablespoon olive oil
• 8 oz. extra lean ground beef
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 large red bell pepper, chopped
• 1/2 teaspoon dried oregano
• 1/2 tablespoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepepr
• 2 cups chopped tomatoes
• 1 cup chopped zucchini
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 cup shredded reduced-fat Cheddar cheese

Preparation

Step 1

1. 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.
2. Heat the oil in a large skillet over medium-high heat; stir in the ground beef. Cook and stir until 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.
3. 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 cheese melts.