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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!



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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  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.


  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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This meal has 37 reviews

I'd add kale, chard or spinach to the mixture next time.

By: Nescett
Posted: Mar 01, 2015
Diet: Original

We loved this! It was so easy and delicious. We topped the peppers with some goat cheese and I used a couple to teaspoonfuls of pesto as my "dry spice" and would do that again for sure. The salad was one of our favorites and it is so simple, so all the better!

By: Rachel
Posted: Feb 28, 2015
Diet: Original

The stuffing was really good, but the peppers didn't really get cooked at all. Next time we make this we will just chop up the pepper and add to the stuffing mixture.

By: Karen
Posted: Feb 28, 2015
Diet: Original

Great recipe! Stuffed peppers is one of my favorite dishes of all time. I cooked the original dish, and added more herbs, including some crushed red peppers flake for a little heat and cinnamon. Perfecto! I also cooked for 20 minutes rather than 10-12. Peppers will still crunchy on outside, but cooked on the inside - just how I like them.

By: Cory
Posted: Feb 27, 2015
Diet: Original

My second favorite stuffed pepper recipe. Yum!

By: Carrie
Posted: Feb 27, 2015
Diet: Original

Pretty good, probably wouldn't make it again but it was an easy meal.

By: Sara
Posted: Feb 27, 2015
Diet: Vegetarian