SAUSAGE STUFFED PEPPERS
Source of Recipe
Leann in Kansas
List of Ingredients
1 box stuffing mix, the size that serves 4 (I use chicken flavored)
1 tube of pork breakfast sausage
1 can whole kernel corn (the 15 ounce size), drained
4 really large green peppers
Grated cheddar cheese
Recipe
1. Cut the peppers in half, seed them and drain. Parboil them until tender (leave them a little crisp so they don't collapse).
2. Sauté the sausage till brown and drain it to remove excess grease. Easy way to do this is to line a colander with paper toweling.
3. Make the stuffing mix according to directions.
4. Combine the stuffing, sausage and corn, and stuff the pepper halves.
Place peppers in a baking dish and add about 2 T. of water to the pan--no more is necessary. Bake for 20 minutes at 350 degrees. Remove from oven, sprinkle with cheddar cheese, return to oven for 15 minutes or until cheese melts.
HINT: Do you have trouble standing your pepper halves up? Instead of slicing them horizontally, slice them vertically into halves. You don't have to stem them unless you want to. Also, did you know that bell peppers freeze really well? I always buy a lot of the expensive red when they go on sale and either dice them or cut them into strips. Freeze in baggies. They are easy to chop when they are frozen and work well in salad or cooked dishes. Originally I thought they would change to mush, but they don't. Of course they cannot be the same as a crisp one from the summer garden!
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