Cheddar-Topped Veggie Beef Skillet Dinner Recipe

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.