Sausage Stuffed Red Bell Peppers

By punk

Nov. 2010

Ingredients

• 1 Tbsp. canola oil
• 1 white onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 lbs. ground sausage
• 1 cup bread crumbs
• 1 Tbsp. fresh rosemary
• 1 Tbsp. fresh thyme
• 1/2 tsp. all seasoned salt
• 1/4 tsp. black pepper
• 2 cups shredded cheddar cheese, divided
• 1 cup water
• 4-8 whole red bell peppers, tops, seeds and ribs removed

Details

Servings 4

Preparation

Step 1

Preheat oven to 350. In a large saute pan over medium heat, saute canola oil, onion and celery until onions are translucent, about 5 minutes. Add garlic and cook until caramelized, about 1 minute, being careful not to burn.
Add sausage; break into smaller pieces. Heat until cooked through, about three minutes. Add bread crumbs, rosemary, thyme, seasoned salt, black pepper, 1 cup cheese and water. Reduce heat to low and stir until cheese is melted.
Spoon mixture into red peppers, filling each pepper to the top. Top each pepper with 1/4 cup of shredded cheese, packing the cheese into the stuffing mixture. Place peppers, with tops off and cheese side up, in a shallow baking dish for 25 minutes.
Place pepper on plate with the top slightly offset to create a lid on the pepper.