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Barley Stuffed Peppers

Chef.at.Home's picture
Ingredients
  Green peppers 4 Large
  Bulk italian sausage 1⁄2 Pound
  Chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned tomato sauce 8 Ounce (1 Can)
  Cooked barley 3 Cup (48 tbs)
  Dried thyme 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Cut tops off peppers; remove seeds.
In a large kettle, blanch peppers in boiling water for 3 minutes.
Drain and rinse in cold water; set aside.
In a skillet over medium heat, cook sausage, onion and garlic until onion is tender and sausage is no longer pink; drain.
Stir in tomato sauce, barley, thyme, salt and pepper; heat through.
Spoon into peppers; place in an ungreased 8-in.square baking dish.
Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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