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Barley-Stuffed Peppers Recipe

Barley-Stuffed Peppers Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:4 servings

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

  • 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.

Nutritional Facts

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

Reviews for Barley-Stuffed Peppers

Sort By :
MY REVIEW
LightlySalted
Reviewed Aug. 13, 2011

"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 REVIEW
voisincook
Reviewed Feb. 5, 2011

"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."

MY REVIEW
carmenbcoe
Reviewed Aug. 3, 2010

"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 REVIEW
ilaide
Reviewed Jul. 30, 2008

"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 hand
Delicious!"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.