Cornbread Sausage-Stuffed Bell Peppers

Name: Cornbread Sausage-Stuffed Bell Peppers
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz bulk Italian Sausage; 1 cup finely chopped mushrooms; 1/2 cup finely chopped celery; 1/2 cup finely chopped onion; 3 clove garlic minced; 1/2 tsp salt; 1/4 tsp pepper; 3 cup cubed cornbread (1/2 inch thick); 14 oz spaghetti sauce; 3 medium assorted peppers (red, orange & yellow), halved lengthwise.; 1/3 cup shredded Parmesan cheese

Dan196698 @cook_2786798

The original recipe calls for summer squash. I substituted fresh mushrooms. Excellent!!

Dan196698 @cook_2786798

The original recipe calls for summer squash. I substituted fresh mushrooms. Excellent!!

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Ingredients

6 servings

12 ozbulk Italian Sausage
1 cupfinely chopped mushrooms
1/2 cupfinely chopped celery
1/2 cupfinely chopped onion
3 clovegarlic minced
1/2 tspsalt
1/4 tsppepper
3 cupcubed cornbread (1/2 inch thick)
14 ozspaghetti sauce
3 mediumassorted peppers (red, orange & yellow), halved lengthwise.
1/3 cupshredded Parmesan cheese

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Steps

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.