our barley-stuffed peppers recipe

Since we freeze these as individual halves, we make a big batch of the filling and use however many green peppers we have to fill.  Leftover filling is great as a side or burrito filling, too!



1 pound “sausage”

2 cups chopped sweet onion

1 t garlic granules

1 pint tomato sauce

4 cups barley, cooked (5 c water + 1 cup barley + 1 t sea salt = bring to a boil, reduce heat to low, cook covered about 45 minutes)

1/2 t dried thyme

1 t sea salt

1/4 t coarse pepper

Mix up above, spoon into blanched green pepper halves (place pepper pieces in boiling water for 3 minutes, drain in cold water). Place in ungreased baking dish. Cover & bake at 350° for 25-30 minutes or until peppers are to desired tenderness. Makes a bunch. 🙂

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