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    Barley-Sausage Stuffed Peppers

    Source of Recipe


    4 large green peppers
    1/2 pound bulk Italian sausage
    1 cup chopped onion
    1 to 2 garlic cloves, minced
    1 can (8 oz) tomato sauce
    3 cups cooked barley
    1/4 tsp dried thyme
    1/2 tsp salt
    1/8 tsp pepper

    Cut tops off peppers; remove seeds. In a large kettle, blanch
    peppers in boiling water for 3 minutes. Drain and rinse in cold
    water; set aside. In a skillet over medium heat, cook sausage,
    onion, and garlic until onion is tender and sausage is no longer
    pink; drain. Stir in tomato sauce, barley, thyme, salt and pepper;
    heat through. Spoon into peppers; place in an ungreased 8-inch
    square baking dish. Cover and bake at 350 degrees for 25-30 mins.

    4 Servings




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