Colorful Stuffed Sweet Peppers |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a nice take on an egyptian classic. You can add a little red pepper flakes to give it a little kick. But the recipe is good as is!! Adapted from Ingredients:
3 large sweet peppers (green, yellow, orange or red) |
2 tablespoons unsalted butter |
2/3 cup corn kernel (off the cob or canned) |
1 small onion, chopped |
3/4 lb italian sausage, turkey links (sweet or hot) |
2 cups crumbled cornbread (approx) |
3/4 cup shredded mozzarella cheese |
Directions:
1. Heat over to 350°F
2. Slice peppers in half from stem to bottom and remove stem. Also remove seeds and membranes.
3. Melt butter in skillet.
4. Add onion, corn and sausage, breaking the sausage apart with a spoon or spatula, and cook until the sausage is no longer pink.
5. Add crumbled corn bread and a little water if mixture seems too dry.
6. Divide filling among peppers evenly and top with shredded cheese. Bake peppers at 350F, covered, for about 30 minutes or until cheese is melted and peppers are tender.
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