Preparation Time: 15 minutes
Cooking Time: 18-25 minutes
Serving Size: 6
3 large sweet red/orange peppers
1- 1/2 c warm water
2 tble unsalted butter
2/3 c corn
1 sm onion
4 hot Italian turkey sausage links (casings removed)(I already buy the ground sausage and I have yet to use turkey sausage)
1 box(6oz) corn bread stuffing mix
2 tbls chopped fresh parsley (have forgotten to use this the 3x I have made it)
3/4 c shredded peper-jack cheese (we used Monterrey jack and that worked)
1. Heat oven to 350, slice peppers in half from stems to bottoms. Remove seeds and membranes. Place pepper halves, cut side down, in a 13x9x2 in dish and add 1/2 cup water to the dish. Cover dish with plastic wrap and microwave on high for 4 minutes. Remove dish from microwave, carefully remove plastic and drain off water.
2. Melt butter in medium size pot over medium-high heat. Add onion and coirn and cook for 4 minutes. Add sausage, breaking apart with wooden spoon. Cook 5 minutes, or until meat is no longer pink. Add remaining 1 cup water and bring to a simmer. Add stuffing mix and stir once or twice. Remove from heat and cover. Let stand 5 minutes. Uncover and gently stir in parsley.
3. Flip peppers over. Divide filling among peppers mounding mixture slightly, about 1 cup for each. Top peppers with grated cheese.
4. Bake peppers at 350 for 18-25 minutes, or until cheese is melted and peppers are tender. Serve warm.