Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cornbread sausage-stuffed bell peppers. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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.

Cornbread Sausage-Stuffed Bell Peppers is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Cornbread Sausage-Stuffed Bell Peppers is something that I’ve loved my whole life.

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

The ingredients needed to make Cornbread Sausage-Stuffed Bell Peppers:

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

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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.

Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. Our delectable recipe uses Italian turkey sausage, rather than pork, and omits all the butter and cream to cut the fat by two-thirds. The stuffing is lower in sodium as well and so easy to make that it's sure. Add onion and red bell pepper, cook, stirring occasionally until tender and sausage is cooked through. Add chicken broth and remaining butter.

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