Cornbread Sausage-Stuffed Bell Peppers
Cornbread Sausage-Stuffed Bell Peppers

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, cornbread sausage-stuffed bell peppers. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Cornbread Sausage-Stuffed Bell Peppers is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Cornbread Sausage-Stuffed Bell Peppers is something which I have loved my whole life.

I love stuffed peppers and I love cornbread. This recipe replaces the traditional rice with cornbread batter and adds in a wonderful blend of cheeses PLACE pepper rings in bottom of hot skillet. Spoon sausage stuffing mixture into each pepper ring until well rounded.

To begin with this particular recipe, we must prepare a few ingredients. You can cook cornbread sausage-stuffed bell peppers using 11 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Cornbread Sausage-Stuffed Bell Peppers:
  1. Take 12 oz bulk Italian Sausage
  2. Take 1 cup finely chopped mushrooms
  3. Make ready 1/2 cup finely chopped celery
  4. Make ready 1/2 cup finely chopped onion
  5. Prepare 3 clove garlic minced
  6. Get 1/2 tsp salt
  7. Prepare 1/4 tsp pepper
  8. Prepare 3 cup cubed cornbread (1/2 inch thick)
  9. Take 14 oz spaghetti sauce
  10. Take 3 medium assorted peppers (red, orange & yellow), halved lengthwise.
  11. Take 1/3 cup shredded Parmesan cheese

Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. Our delectable recipe uses Italian turkey sausage, rather than pork, and omits all the butter and cream to cut the fat by two-thirds. The stuffing is lower in sodium as well and so easy to make that it's sure. Try corn bread stuffing at your next holiday meal.

Instructions to make Cornbread Sausage-Stuffed Bell Peppers:
  1. Heat oven to 350. Spray 11x7 inch glass or ceramic baking dish with cooking spray (I use olive oil spray). Cook sausage in large skillet over med-high heat 3 to 4 minutes or until beginning to brown, stirring frequently. Add mushrooms, celery & 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.
  2. Pour spaghetti sauce over bottom of baking dish. Spoon stuffing mixture into bell pepper halves, mounding as necessary. Arrange in baking dish; cover with foil.
  3. Bake 40 to 45 minutes or until peppers are almost tender. Sprinkle with cheese; bake, uncovered, an additional 10 minutes or until peppers are tender.

It's sure to become a family favorite. Rare is the month where there is not a frozen bag of this stuff in our freezer, ready to be deployed. This Andouille and Cornbread Stuffing recipe will be the star of your Thanksgiving table. Can you believe Thanksgiving is almost here? This year has gone by exceptionally.

So that is going to wrap this up with this special food cornbread sausage-stuffed bell peppers recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!