Cornbread Sausage-Stuffed Bell Peppers
Cornbread Sausage-Stuffed Bell Peppers

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, cornbread sausage-stuffed bell peppers. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cornbread Sausage-Stuffed Bell Peppers is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Cornbread Sausage-Stuffed Bell Peppers is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook cornbread sausage-stuffed bell peppers using 11 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Cornbread Sausage-Stuffed Bell Peppers:
  1. Prepare 12 oz bulk Italian Sausage
  2. Make ready 1 cup finely chopped mushrooms
  3. Take 1/2 cup finely chopped celery
  4. Take 1/2 cup finely chopped onion
  5. Take 3 clove garlic minced
  6. Get 1/2 tsp salt
  7. Get 1/4 tsp pepper
  8. Take 3 cup cubed cornbread (1/2 inch thick)
  9. Take 14 oz spaghetti sauce
  10. Make ready 3 medium assorted peppers (red, orange & yellow), halved lengthwise.
  11. Prepare 1/3 cup shredded Parmesan cheese
Instructions to make Cornbread Sausage-Stuffed Bell Peppers:
  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.

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