Barley Stuffed Peppers
|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|
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.