★★★★★ 1 vote5
4 largebell peppers, your choice color
4 - 6 mediumboudain sausages
2 clovegarlic per half pepper
2 tspmargarine per half pepper
·shredded cheddar cheese
·salt and pepper
How to Make Stuffed Peppers
- Wash peppers and dry well. Cut in half lengthwise and remove seeds and white membrane. Sprinkle insides with salt and pepper. Lay open side up in a shallow covered casserole dish.
- For each half pepper, Layer 1 small clove garlic, chopped, 1 pat (approx 1/2 teaspoon) margarine, 1 boudain sausage, removed from casing and crumbled, more if needed, another chopped garlic clove, another pat margarine, then top with cheddar cheese to taste.
- Carefully pour about 1/2 inch water into bottom of casserole dish and cover. Bake in a pre heated 350 degree oven until peppers are tender-usually 25-35 min for four large peppers.