Country-Style Stuffed Peppers
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.