Beef-and-Barley-Stuffed Peppers

3 large yellow, orange, red, and/or green sweet
peppers, halved length-wise and seeded
1 lb. lean ground beef
1/3 cup sliced green onions
1 cup cooked barley (either regular or quick-cooking)
1 cup chunky salsa
1/3 cup shredded carrot
1/4 tsp. ground cumin
3/4 cup shredded Monterey Jack cheese (3 oz.)

In a large saucepan or pot cook pepper halves in a large amount of boiling, salted water for 3 to 5 minutes or just until tender. Invert pepper halves over paper towels to drain. In skillet cook ground beef and green onions about 5 minutes or until beef is brown. Drain off fat. Stir in barley, salsa, carrot, and cumin, mixing well. Add 1/2 cup of the shredded cheese, tossing to mix. Spoon the mixture into pepper halves. Place in a 13x9x2-inch baking pan. Bake, covered, in a 350 degree F. oven for 20 minutes. Sprinkle the remaining cheese over peppers. Bake, uncovered, for 5 to 10 minutes more or until filling is heated through and cheese is melted. Makes 6 servings. Make ahead tip: Precook peppers as above. Drain, cool, cover and chill up to 24 hours.