cornbread-sausage-stuffed bell peppers
I am a member of a cooking club and I receive a magazine each month with more recipes to drool over. This recipe jumped out at me and I had to try it. My family and friends loved these peppers.
prep time
40 Min
cook time
45 Min
method
Bake
yield
6 serving(s)
Ingredients
- 12 ounces bulk italian sausage
- 1 cup finely chopped yellow summer squash
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 3 - large garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups cubed cornbread (1/2 inch) *
- 1 jar (14-oz) spaghetti sauce
- 3 - medium assorted-color bell peppers (red, orange and yellow), halved lengthwise
- 1/3 cup shredded parmesan cheese
How To Make cornbread-sausage-stuffed bell peppers
-
Step 1Heat oven to 350 degrees. Spray 11x7-inch glass or ceramic baking dish with cooking spray.
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Step 2Cook sausage in large skillet over medium-high heat 3-4 minutes or until beginning to brown, stirring frequently. Add squash, celery and 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
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Step 3Pour spagetti sauce over bottom of baking dish. Spoon stuffing mixture into bell pepper halves, mounding as necessary. Arrange in baking dish; cover with foil.
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Step 4Bake 40-45 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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Step 5TIP: For best flavor, use cornbread without a lot of added sugar.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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