Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cornbread sausage-stuffed bell peppers. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Cornbread Sausage-Stuffed Bell Peppers is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Cornbread Sausage-Stuffed Bell Peppers is something that I’ve loved my entire life.
To get started with 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 cook it.
The ingredients needed to make Cornbread Sausage-Stuffed Bell Peppers:
- Get 12 oz bulk Italian Sausage
- Make ready 1 cup finely chopped mushrooms
- Take 1/2 cup finely chopped celery
- Get 1/2 cup finely chopped onion
- Prepare 3 clove garlic minced
- Get 1/2 tsp salt
- Make ready 1/4 tsp pepper
- Prepare 3 cup cubed cornbread (1/2 inch thick)
- Prepare 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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