Hello, I’m Marie. Today, I’m gonna show you how to prepare cornbread sausage-stuffed bell peppers recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will 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 well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Cornbread Sausage-Stuffed Bell Peppers is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook cornbread sausage-stuffed bell peppers using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Cornbread Sausage-Stuffed Bell Peppers:
- Take 12 oz bulk Italian Sausage
- Prepare 1 cup finely chopped mushrooms
- Take 1/2 cup finely chopped celery
- Take 1/2 cup finely chopped onion
- Prepare 3 clove garlic minced
- Make ready 1/2 tsp salt
- Get 1/4 tsp pepper
- Take 3 cup cubed cornbread (1/2 inch thick)
- Take 14 oz spaghetti sauce
- Make ready 3 medium assorted peppers (red, orange & yellow), halved lengthwise.
- Get 1/3 cup shredded Parmesan cheese
Steps 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 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.
- 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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