RAYT721
Senior Cook
Barley - Sausage Stuffed Peppers
***Note: I prefer this variation to the usual rice/ground beef filling.
Servings: 4 servings
Category: Side Dish
Ingredients:
4 large green peppers
1/2 pound bulk Italian sausage
1 cup chopped onion
1 to 2 garlic cloves, minced
1 can (8 oz) tomato sauce
3 cups cooked barley
1/4 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. pepper
Instructions:
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-inch square baking dish. Cover and bake at 350 degrees for 25-30 minutes.
***Note: I prefer this variation to the usual rice/ground beef filling.
Servings: 4 servings
Category: Side Dish
Ingredients:
4 large green peppers
1/2 pound bulk Italian sausage
1 cup chopped onion
1 to 2 garlic cloves, minced
1 can (8 oz) tomato sauce
3 cups cooked barley
1/4 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. pepper
Instructions:
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-inch square baking dish. Cover and bake at 350 degrees for 25-30 minutes.
Barbara
