Hi, I’m Clara. Today, I will show you a way to make cornbread sausage-stuffed bell peppers recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Cornbread Sausage-Stuffed Bell Peppers Recipe
Cornbread Sausage-Stuffed Bell Peppers is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Cornbread Sausage-Stuffed Bell Peppers is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have cornbread sausage-stuffed bell peppers using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Cornbread Sausage-Stuffed Bell Peppers:
- Make ready 12 oz bulk Italian Sausage
- Prepare 1 cup finely chopped mushrooms
- Make ready 1/2 cup finely chopped celery
- Make ready 1/2 cup finely chopped onion
- Take 3 clove garlic minced
- Make ready 1/2 tsp salt
- Make ready 1/4 tsp pepper
- Make ready 3 cup cubed cornbread (1/2 inch thick)
- Get 14 oz spaghetti sauce
- Prepare 3 medium assorted peppers (red, orange & yellow), halved lengthwise.
- Prepare 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 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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