Hi, I’m Jane. Today, I will show you a way to make cornbread sausage-stuffed bell peppers recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cornbread Sausage-Stuffed Bell Peppers Recipe
Cornbread Sausage-Stuffed Bell Peppers is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Cornbread Sausage-Stuffed Bell Peppers is something which I have loved my whole life. They are nice and they look fantastic.
To bewith this particular recipe, we have to prepare a few ingredients. You can have 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:
- Get 12 oz bulk Italian Sausage
- Take 1 cup finely chopped mushrooms
- Take 1/2 cup finely chopped celery
- Prepare 1/2 cup finely chopped onion
- Make ready 3 clove garlic minced
- Get 1/2 tsp salt
- Make ready 1/4 tsp pepper
- Make ready 3 cup cubed cornbread (1/2 inch thick)
- Make ready 14 oz spaghetti sauce
- Prepare 3 medium assorted peppers (red, orange yellow), halved lengthwise.
- Get 1/3 cup shredded Parmesan cheese
Instructions to make Cornbread Sausage-Stuffed Bell Peppers:
- 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 bening 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.
- 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.
- 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.
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