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Sausage and Leftover Barley Stuffed Peppers
with green lettuce side salad

Active: 20 minTotal: 55 min

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

Combining cooked sausage and beans seemed like an odd filling for a stuffed pepper. We took other's suggestions and cooked the pepper for longer than recommended and it was still crunchy. Overall, just not a favorite and not something we would make again.

By: Anthony
Posted: Mar 09, 2015
Diet: Original

Would definitely make this again. Great flavor and easy to make! I used ground turkey, so I cooked that first and then added it to the veggie mix later. And I didn't make the side salad because I figured there were enough veggies in the main dish!

By: Elissa
Posted: Mar 05, 2015
Diet: Paleo

I cooked the unstuffed peppers with olive oil, salt and pepper for 15 minutes and then let them cool slightly as I prepared the rest of the meal. I added a pinch of red pepper flakes to the stuffing and sprinkled the tops of the peppers with goat cheese crumbles in the last five minutes of baking. Very yummy!

By: Nichole
Posted: Mar 04, 2015
Diet: Original

I was pleasantly surprised with how much flavor these had! I followed recommendations to cook them a bit longer to make the peppers a bit softer - I went for 30 minutes, and it was perfect.

By: Kara
Posted: Mar 03, 2015
Diet: Original

delicious..we used kielbasa

By: Gwen
Posted: Mar 02, 2015
Diet: Original

I was pleasantly surprised how much I liked this!

By: Shannon
Posted: Mar 02, 2015
Diet: Original