Country-Style Stuffed Peppers
Recipes Main Dish Meal ideas Mexican Pork Quick and Easy
Description
These stuffed bell peppers come with breakfast sausage, cornbread stuffing, tomatoes, onion and Mexican cheese. Serve with a side salad, if desired.
Ingredients
3 large red, yellow, or orange bell peppers
16 oz. roll, pork breakfast sausage
1 c. chopped celery
1 c. chopped onion
2 c. dry corn bread stuffing
4.5 oz. can diced tomatoes in juice
6 oz. can tomato paste
1 t. dried sage
freshly ground black pepper
6 oz. shredded Mexican cheese blend (about 11⁄2 c.)
Directions
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Preheat oven to 375 degrees.
Wash peppers; remove tops; cut peppers in halves lengthwise; discard seeds.
Lightly coat a 7 x 11 inch glass baking dish with non-stick cooking spray; place the peppers cut side up in the dish. Cover; microwave on High for 4 minutes. Let stand covered 3 - 4 minutes.
Heat a large non-stick skillet over medium-high heat. Crumble sausage into skillet; add celery and onion; cook, stirring occasionally until sausage is browned, about 6 - 7 minutes. Stir in stuffing, diced tomatoes, tomato paste, sage, and pepper. Place about 1 cup sausage mixture in each pepper half. Cover tightly.
Bake until internal temperature is 160 degrees, about 30 - 35 minutes. Top peppers with cheese. Bake again uncovered until cheese is melted, about 4 - 5 minutes.
TO MAKE-AHEAD:
Prepare recipe as directed; cover; refrigerate overnight. Bake as directed until internal temperature is 165 degrees, about 45 minutes. Top with cheese; bake again as directed.
6 servings.