Corn Bread Stuffed Peppers

Corn Bread Stuffed Peppers
Servings: 6 Prep 15 mins Microwave 4 mins Bake 350°F 18 mins to 20 mins


  • 3 large sweet red peppers
  • 1 1/2 cups warm water
  • 2 tablespoons unsalted butter
  • 1 medium-size ear of corn, kernels removed (about 2/3 cup)
  • 1 small onion, chopped
  • 4 link hot Italian turkey sausage (3/4 pound total), casings removed
  • 1 6 ounce box corn bread stuffing mix
  • 2 tablespoons chopped fresh parsley
  • 3/4 cup shredded pepper-Jack cheese (about 2-1/2 ounces)

Make It

1. Heat oven to 350 degrees F. Slice peppers in half from stems to bottoms. Remove seeds and membranes. Place pepper halves, cut-side down, in 13 x 9 x 2-inch baking dish and add 1/2 cup water to the dish. Cover dish with plastic wrap and microwave on HIGH for 4 minutes. Remove dish from microwave, carefully remove plastic and drain off water.

2. Melt butter in medium-size pot over medium to medium-high heat. Add onion and corn and cook for 4 minutes. Add sausage, breaking apart with a wooden spoon. Cook 5 minutes, or until meat is no longer pink. Add remaining 1 cup water and bring to a simmer. Add stuffing mix and stir once or twice. Remove from heat and cover. Let stand 5 minutes. Uncover; gently stir in parsley.

3. Flip peppers over. Divide filling among peppers, mounding mixture slightly, about 1 cup for each. Top peppers with grated cheese, about 1-1/2 tablespoons for each stuffed pepper.

4. Bake peppers at 350 degrees F for 18 to 20 minutes, or until cheese is melted and peppers are tender. Serve warm.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 318, Fat, total (g): 13, chol. (mg): 63, carb. (g): 37, fiber (g): 4, pro. (g): 19, sodium (mg): 980, Percent Daily Values are based on a 2,000 calorie diet.