barley, greens, and sausage stuffed peppers



I'm usually a recipe follower.  I have stacks of recipes I want to try out and even more magazines and cookbooks that are packed with recipes I would like to make in the future.  I like picking up new techniques from recipes and understanding the process of how a recipe should work.  I like to mostly cook from recipes so that when I make something up on the fly I know it'll work.



Having four green peppers from our produce box, some mustard greens, onions, carrots, celery, and of course venison sausage on hand I decided to make up a recipe for stuffed peppers.  I had tomatoes and barley in the pantry and at 8:00 one morning whipped these up so that later on in the day we would simply need to reheat them.  


Follow this recipe but then again don't fret if you don't have all the ingredients or decide to add a few more things here and there based on what's in your pantry!

{Ingredients You'll Need}
  • 4-6 green peppers, tops cut off and seeds removed
  • 3 stalks celery, diced
  • 3 carrots, chopped
  • 1/2 onion, chopped
  • 1 lb venison sausage (or beef or other sausage)
  • 1 cup barley
  • 1 can diced tomatoes
  • 1 bunch mustard greens (or kale or chard), ribs removed and chopped
  • salt and pepper to taste
  • parmesan cheese
  1. Preheat oven to 350
  2. In a saucepan cook 1 cup of barley according to the directions on the bag.  
  3. Meanwhile heat some olive oil in a pan and add your celery, onion, and carrot.  Allow to soften seasoning with salt and pepper to taste then add in your sausage and cook until browned.  Next add in your greens, ribs removed and chopped, and let them wilt down a few minutes.
  4. Now add in your cooked barley and tomatoes and stir together.  Check for seasoning and then allow everything to cook a few more minutes to heat through.
  5. Take your peppers and stuff each one with the filling then place in a deep dutch oven so they won't tip over.  Top the peppers with some parmesan cheese and add about 1/4 cup water into the bottom of the dish so that they steam and don't stick.
  6. Cook at 350 for about 20-30 minutes until heated through and so that the peppers are tender but not too soft.
If you have more filling than you need go ahead and freeze it for an easy dinner some other night.  I froze some of ours and we'll be having these again tonight thanks to 2 more peppers on hand!

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