I love stuffed peppers and I love cornbread. This recipe replaces the traditional rice with cornbread batter and adds in a wonderful blend of cheeses PLACE pepper rings in bottom of hot skillet. Spoon sausage stuffing mixture into each pepper ring until well rounded.

Ingredients of cornbread sausage stuffed peppers

  1. Prepare 3/4 lb of italian sausage.
  2. Prepare 1 cup of yellow summer squash, finely chopped.
  3. You need 1/2 cup of chopped celery.
  4. Prepare 1/2 cup of chopped onion.
  5. Prepare 3 clove of garlic.
  6. Prepare 1/2 tsp of salt.
  7. Prepare 1/4 tsp of pepper.
  8. You need 3 cup of cubed cornbread.
  9. It's 14 oz of spaghetti sauce.
  10. Prepare 3 of bell peppers, halved lengthwise.
  11. You need 1/3 cup of parmesan cheese.

cornbread sausage stuffed peppers instructions

  1. cook sausage over med-high heat 3-4 min. then add veg. & cook 5 more min. add garlic, salt & pepper & cook 1 more min. remove from heat & stir in cornbread..
  2. pour spaghetti sauce in bottom of baking dish. spoon stuffing into pepper halves. cover dish with foil & bake at 350 for. 40-45 min. sprinkle with cheese & bake for 10 more min..

Pepperidge Farms makes the dry cornbread stuffing mix. I use chicken (or turkey) broth onions celery and sausage etc. and "stuff" the chicken or turkey with it. Add the onion, celery, peppers, garlic, thyme, red pepper flakes, and salt. Cook briefly until the onion is softened. With a wooden spoon, scrape up any browned bits in the pan.

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