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Barley-Stuffed Peppers

 Barley-Stuffed Peppers
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
4 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 313 calories, 8 g fat (3 g saturated fat), 23 mg cholesterol, 830 mg sodium, 51 g carbohydrate, 9 g fiber, 11 g protein.

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Barley-Stuffed Peppers (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.