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Sausage and Leftover Barley Stuffed Peppers
with green lettuce side salad

Active: 20 minTotal: 55 min
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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

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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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.

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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Reviews

This meal has 37 reviews

I subbed wheatberries for barley so it would cook faster. Used ground Italian sausage and added a can of black beans. Doubled cooking time and added goat cheese at end. Very yummy. Skipped the salad but would be yummy with it. I also ended up with extra filling moisture but plan to freeze to use again soon. Easy weeknight meal!

By: Monica
Posted: Jun 09, 2015
Diet: Original

Good. I substituted ground turkey and it turned out nicely.

By: Dara
Posted: May 14, 2015
Diet: Original

The flavor was good, but the stuffed pepper is just too fussy to eat. Next time I'll just chop up the pepper and mix it all together.

By: Margaret
Posted: Apr 23, 2015
Diet: Paleo

Used bulgur instead of barley. More sausage would have been much better!

By: Maurice
Posted: Apr 07, 2015
Diet: Original

Note to self: Subbed freekeh for barley.

By: Jamie
Posted: Mar 24, 2015
Diet: Original

I mixed in several tablespoons of pesto instead of dried herbs. This was a tasty and easy way to use up leftover barley and crushed tomatoes.

By: Katie
Posted: Mar 12, 2015
Diet: Original