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Barley-Sausage Stuffed Peppers

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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