Stuffed Peppers

By kimmie12

Ingredients

• 1 Tablespoon canola oil
• 1 white onion, diced
• 1 stalk celery, diced
• 3 cloves garlic
• 2 pounds ground sausage
• 1 cup breadcrumbs
• 1 Tablespoon fresh rosemary
• 1 Tablespoon fresh thyme
• 1/2 teaspoon Morton Season-All seasoned salt
• 1/4 teaspoon black pepper, ground
• 2 cups shredded cheese
• 1 cup water
• 4 whole, red bell peppes with tops, seeds and ribs removed

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees F. 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 3 minutes. Add bread crumbs, rosemary, thyme, Morton Season-All, black pepper, 1 cup of shredded 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. Bake for 25 minutes. Place pepper on plate with the top slightly offset to create a "lid" on the pepper.