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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 Ingredients:
4 large green peppers |
1/2 pound johnsonville® mild ground 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:
1. 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. Yield: 4 servings.
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