Barley-Stuffed Peppers

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   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-in. square baking dish. Cover and bake at 350u00b0 for 25-30 minutes or until peppers are tender and filling is hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.