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0 Recipe | "Not Your Mom's Stuffed Peppers" | Text and 5 Photos by Karen

"Trying to do more experimenting in the kitchen and cut down on the red meat, substituting the barley and quinoa gives it protein and a heartiness. A little sausage still satisfies my husband's carnivorous side. Enjoy!" - Karen

  • 1 each red, orange, yellow, and green bell pepper 
  • 1/2 C red onion 
  • 1 carrot 
  • 4 baby portabello mushrooms 
  • 3-4 cloves garlic 
  • 1 C cooked (1/2 C dry) barley and quinoa (I found a blend of barley and red quinoa at HEB) 
  • 1/2 lb Italian sausage 
  • 1/2 C shredded cheese, Italian blend 
  • 1 C tomato sauce salt and pepper 

For Sauce:
  • 1/2 C tomato sauce 
  • 2 Tbsp mustard 
  • 2 Tbsp brown sugar 
  • 1 tsp Worcestershire sauce


Slice the tops off all the peppers. Clean out the seeds and set the bottoms aside. Finely dice the top portion, along with the onion, carrot, and garlic. Sautee them. Slice the mushrooms into thick slices (about 4-5 slices per mushroom) and place in small skillet with a small amount of olive oil. Do not cover! Turn after about 3-4 minutes. Once done, dice them and add to large mixing bowl with the sautéed veggies. Cook the barley and quinoa according to package directions. Add to mixing bowl. Brown the Italian sausage, drain and add to mixing bowl. Stir in cheese. Add the tomato sauce until just moistened. (May be some left.)

Then, fill the peppers. Cover lightly with foil and cook at 350 for one hour. Mix all ingredients for the sauce. Spoon onto the top of the peppers, uncover and cook an additional 20-30 minutes.

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