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

Before you jump to Cornbread Sausage-Stuffed Bell Peppers recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to cornbread sausage-stuffed bell peppers recipe. You can cook cornbread sausage-stuffed bell peppers using 11 ingredients and 3 steps. Here is how you cook that.

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

Use a pre-baked pan of corn bread in this stuffing for turkey, chicken or pork loin chops. You can freeze what you don't use for future meals. In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Cut off the top quarter of each bell pepper and reserve.

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