Barley Stuffed Peppers Recipe
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.
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.
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