- 4 large green peppers
- 1/2 pound Johnsonville® Mild Italian Links
- 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
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Barley-Stuffed Peppers
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"I love barley in peppers, I make them in large quantities for parties and never have any leftovers. I use chicken broth for the barley and grate celery, carrots and onions with light pork sausage and a little cheese. It's so creamy and delicious."
"My husband and teenage sons really enjoyed this. I modified it a bit. I used hamburger, chopped up the green peppers, doubled the tomato sauce & hamburger, and made it in my crock pot."
"I loved it. I didn't have sausage so I used hamburger and added some Italian seasoning and red pepper flakes. It was great!Just remember the barley takes a while to cook, so plan ahead."
"My husband loved this recipe. I made the following changes:-- diced the pepper tops (not stems, of course) and added them to the sausage/onion/garlic when cooking-- used cooked brown and white rice instead of barley, since that's what I had on handDelicious!"