cornbread-sausage-stuffed bell peppers
(1 rating)
I am a member of a cooking club and I receive a magazine each month with more recipes to drool over. This recipe jumped out at me and I had to try it. My family and friends loved these peppers.
(1 rating)
yield
6 serving(s)
prep time
40 Min
cook time
45 Min
method
Bake
Ingredients For cornbread-sausage-stuffed bell peppers
-
12 ozbulk italian sausage
-
1 cfinely chopped yellow summer squash
-
1/2 cfinely chopped celery
-
1/2 cfinely chopped onion
-
3large garlic cloves, minced
-
1/2 tspsalt
-
1/4 tsppepper
-
3 ccubed cornbread (1/2 inch) *
-
1 jar(14-oz) spaghetti sauce
-
3medium assorted-color bell peppers (red, orange and yellow), halved lengthwise
-
1/3 cshredded parmesan cheese
How To Make cornbread-sausage-stuffed bell peppers
-
1Heat oven to 350 degrees. Spray 11x7-inch glass or ceramic baking dish with cooking spray.
-
2Cook sausage in large skillet over medium-high heat 3-4 minutes or until beginning to brown, stirring frequently. Add squash, celery and onion; cook 5 minutes or until sausage is no longer pink and vegetables are tender, stirring frequently. Add garlic, salt and pepper; cook and stir 1 minute. Remove from heat; gently stir in cornbread
-
3Pour spagetti sauce over bottom of baking dish. Spoon stuffing mixture into bell pepper halves, mounding as necessary. Arrange in baking dish; cover with foil.
-
4Bake 40-45 minutes or until peppers are almost tender. Sprinkle with cheese; bake, uncovered, an additional 10 minutes or until peppers are tender.
-
5TIP: For best flavor, use cornbread without a lot of added sugar.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cornbread-Sausage-Stuffed Bell Peppers:
ADVERTISEMENT