Insights from the Editor

Makes 4 servings

Bell peppers are an excellent source of vitamin C and A. Plus, they're a great way to add color to your plate.

Ingredients:
3/4 cup pearl barley
1 tsp olive oil
2 garlic cloves minced
1 medium white onion diced
3 oz. steak fillet
1 tbsp fresh thyme
1 medium zucchini or summer squash diced
1/2 tsp sea salt
Tomato
4 red or yellow bell peppers
4 oz. swiss cheese, thinly sliced or shredded

Directions:
1. Bring four cups of water to boil and add barley. Reduce to simmer and cook for 45 minutes or until tender.

2. In a large skillet, heat olive oil and saute garlic and onion. Add steak, squash, salt and thyme. Cook until vegetables are tender and steak is done to your preference. Remove from heat.

3. Preheat oven to 350 degrees.

4. Thinly slice steak. Remove tops, seed pod and veins from peppers. Mix vegetables, tomato and barley and spoon equal amounts into peppers. Top with slices of steak and cheese.

5. Place peppers and tops on a cookie sheet and cook for 15 minutes.

Nutrition:
312 calories, 10g fat (4g saturated, 4 monounsaturated, 1 polyunsaturated), 31mg cholesterol, 273mg sodium, 43g carbohydrates, 10g fiber, 14g protein, 157mg calcium