My mother cooked with barley a lot, so when I found this recipe for stuffed peppers, I know it would be great. I just made a few changes to suit our tastes, and now it's a weekday dinner standby.—Rosella Peters, Gull Lake, Saskatchewan
Barley-Stuffed Peppers
Barley-Stuffed Peppers
Prep Time
20 min
Cook Time
25 min
Yield
4 servings
Ingredients
- 4 large green peppers
- 1/2 pound bulk Italian sausage
- 1 cup chopped onion
- 1 to 2 garlic cloves, minced
- 1 can (8 ounces) tomato sauce
- 3 cups cooked barley
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
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.
Nutrition Facts
1 stuffed pepper: 313 calories, 8g fat (3g saturated fat), 23mg cholesterol, 830mg sodium, 51g carbohydrate (9g sugars, 9g fiber), 11g protein.
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