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Week of 2/23/15

Sausage and Leftover Barley Stuffed Peppers
with green lettuce side salad

Active: 20 min Total: 55 min
Original GF Paleo Vegetarian
Sausage and Leftover Barley Stuffed Peppers
Stuffed peppers are a classic dinner. Tonight's feature sausage, leftover barley, and beans for lots of textures and flavors.
Smarts: You can stuff peppers with anything! It's such a versatile dish. Just bake for 10 to 15 minutes!
Dependency
Spicy Sausage, Potato, and Kale Soup
Tags
Budget, Freezer Friendly
Proteins
Sausage, Beans, white/cannellini
Cuisines
American - TexMex
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131

Ingredients

Metric
Servings:
4
Sausage and Leftover Barley Stuffed Peppers:
  • Garlic - 2 cloves , minced
  • Onions, small - 1 , diced
  • Bell peppers, any type (good for stuffing) - 4 , tops sliced off for easy stuffing
  • Sausage, cooked (pick your fave type) - 2 , diced
  • Cannellini beans (14 oz / 397 g can) - 1 can , rinsed and drained
  • Cooking oil - 1 Tbsp
  • Leftover cooked barley - ~2 cups
  • Dried herbs (like basil, Italian seasoning, parsley, oregano) - 1 tsp
  • Crushed tomatoes - 1 1/2 cups
Green Lettuce Side Salad:
  • Green lettuce - 1/2 head , chopped
  • Red wine vinegar - 1 1/2 Tbsp
  • Dijon mustard - 2 tsp
  • Maple syrup - 2 tsp
  • Cooking oil - 2 Tbsp

Prep

  1. Garlic / Onions / Peppers / Sausage - Prep as directed. (Can be done up to 3 days ahead)
  2. Green lettuce - Prep as directed.
  3. Beans - Rinse and drain.

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Make

  1. Heat oven to 375F (or 190C) degrees.
  2. Heat a skillet or saute pan over medium-high heat. Add cooking oil and then garlic and onions to heated oil with some salt and pepper. Saute for ~2 minutes, until softened.
  3. Next fold in sausage, beans, leftover barley, dried herbs, and crushed tomatoes. Saute for 3 to 5 minutes.
  4. Brush the outside of the peppers with some cooking oil and then place pepper halves into a baking dish or onto a sheet pan. Sprinkle with salt and pepper and then divide filling into peppers.
  5. Transfer to oven, and roast for 10 to 12 minutes (if you’re a cheese fan and have some cheese in your fridge, sprinkle on in the last half of cooking).
  6. While peppers are roasting, whisk vinegar, Dijon, maple syrup and cooking oil. Season to taste with salt and pepper.
  7. When peppers are done, toss vinaigrette with green lettuce and enjoy!

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