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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

Super yum. The only thing preventing this from getting a 4 was the pepper seemed too raw. The filling was delicious!

By: Rita
Posted: Feb 27, 2015
Diet: Gluten-free

This was quite good - I'm not the biggest fan of peppers but it went well together. We took everyone's advice and roasted the peppers in the oven for 15 minutes and then stuffed them. We also added some garlic powder, extra Italian seasoning, and red pepper to the filling. The filling was awesome - loved the walnuts! We will morph the filling into a pasta next time.

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

Nice for a weeknight because it's quick and easy (if you have the barley cooked already). However, I've made better stuffed peppers in my life. It was a little bland, and as everyone said, the peppers definitely needed to be cooked longer. Generally when making stuffed peppers, I'll cook just the peppers for 20 minutes, stuff then then cook another 15-20 minutes. Should have done that here. Added grated parm, and it was tasty.

By: Kate
Posted: Feb 26, 2015
Diet: Original

Too bland. Had to cook the peppers for 30 min and had a ton of extra stuffing.

Posted: Feb 26, 2015
Diet: Original

I substituted quinoa for barley and shredded chicken for sausage. I also used a little bit of cinnamon and red pepper flakes in addition to oregano, thyme and basil. It turned out really good, I especially liked that the peppers were still crispy.

By: Heather
Posted: Feb 26, 2015
Diet: Original

Used cheddar instead of goat cheese- the kids loved the filling.

By: Sujata
Posted: Feb 26, 2015
Diet: Vegetarian