SAUSAGE****Cornbread Stuffed Bell Pepper Rings

By

This was very good, Dan especially liked it.

View complete recipe

  • 2

Ingredients

  • 2 servings
  • 1 tablespoon EVOO
  • 1 large bell pepper (red, yellow, orange)
  • 1 recipe Cornbread for Two
  • 3 oz. ground sweet Italian sausage, browned, crumbled and well-drained (I used Johnstonville Italiano Hot Italian Sausage meat)
  • 1/4 medium onion, minced (didn't bother)
  • 1 small jalapeño pepper, seeded and diced (Optional, depending on heat of sausage) Didn't add this, due to hot italian sausage
  • 1/2 cup canned tomatoes or salsa of choice (corn and black bean PC Salsa)
  • 1/2 cup shredded mexican cheese blend

Preparation

Step 1

* HEAT oven to 400°F. Put oil into a cast iron skillet or appropriately sized baking dish. Place in oven to heat for 7 to 8 minutes or until hot.

* CUT tops and bottoms off bell pepper. Remove ribs and seeds. Cut pepper shell into two rings.

* STIR together cornbread according to recipe until blended. Add sausage, onion, jalapeños, salsa and 1/4 cup shredded cheese blend. Stir until combined. (n.b. I prepped this on the weekend and mixed together the sausage, salsa and cheese. The end result was a bit on the soggy side in my opinion and this may be the reason)

* PLACE pepper rings in bottom of hot skillet. Spoon sausage stuffing mixture into each pepper ring until well rounded. Bake 30 to 35 minutes or until stuffing is set and golden brown. Top each pepper with remaining cheese and bake 5 to 7 minutes longer until cheese is melted. Remove pepper rings from skillet with spatula. Cool 5 minutes before serving.

*NUTRITION:*

* Calories - 486
* Fat - 24.6
* Sat Fat - 9.2
* Carbs - 44.6
* Fibre - 5.4
* Protein - 18.9

View complete recipe