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Barley Stuffed Peppers Recipe
|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|
Serving size: Complete recipe
Calories 1607 Calories from Fat 631
% Daily Value*
Total Fat 70 g107.2%
Saturated Fat 24.9 g124.5%
Trans Fat 0 g
Cholesterol 179.1 mg
Sodium 3639.9 mg151.7%
Total Carbohydrates 201 g67.1%
Dietary Fiber 37 g147.8%
Sugars 38.1 g
Protein 58 g116.3%
Vitamin A 92.5% Vitamin C 1017.3%
Calcium 23.2% Iron 89.3%
*Based on a 2000 Calorie diet
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.