Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 18-25 minutes
Serving Size: 6
INGREDIENTS:
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)
Directions:
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.