Easiest Way to Cook Appetizing Cornbread Sausage-Stuffed Bell Peppers

Cornbread Sausage-Stuffed Bell Peppers. Add the crumbled cornbread and cheese. Fill the peppers with the stuffing. Combine the tomato sauce and water and pour the mixture over the stuffed peppers.

My family and friends loved these peppers. Sausage Stuffed Bell Peppers are a classic Italian dish using stuffed peppers with rice, sausage and lots of colorful vegetables. This make ahead dinner recipe will be a family favorite. You can cook Cornbread Sausage-Stuffed Bell Peppers using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Cornbread Sausage-Stuffed Bell Peppers

1. It's 12 oz of bulk Italian Sausage.
2. Prepare 1 cup of finely chopped mushrooms.
3. You need 1/2 cup of finely chopped celery.
4. Prepare 1/2 cup of finely chopped onion.
5. It's 3 clove of garlic minced.
6. Prepare 1/2 tsp of salt.
7. Prepare 1/4 tsp of pepper.
8. Prepare 3 cup of cubed cornbread (1/2 inch thick).
9. You need 14 oz of spaghetti sauce.
10. Prepare 3 medium of assorted peppers (red, orange & yellow), halved lengthwise..
11. It's 1/3 cup of shredded Parmesan cheese.

Who doesn't love a stuffed pepper recipe? A bell pepper pocket overflowing with a tasty mixture of meat, veggies and cheese. CUT tops and bottoms off each bell pepper. Cut each pepper shell into two rings.

Cornbread Sausage-Stuffed Bell Peppers step by step

1. 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..
2. 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..
3. 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..

STIR together cornbread mix, buttermilk and egg in large bowl just until blended. Add sausage, onion, jalapeños, tomatoes and green chilies and shredded cheese blend. PLACE pepper rings in bottom of hot skillet. Cornbread Sausage-Stuffed Bell Peppers The original recipe calls for summer squash. The fresh homemade corn bread better be awesome in this!