These Italian sausage stuffed peppers include tender bell peppers positively packed full of flavor from multiple cheese blends, cornbread, tomatoes, and jalapenos for that spicy touch.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: bellpepper, cornbread, sausage
Servings: 8servings
Ingredients
4tablespoonsCrisco® Pure Vegetable Oil
4large green bell peppers
17-oz packageMartha White® Sweet Yellow Cornbread and Muffin Mix
1/2cupbuttermilk
1large egg
1poundground sweet Italian sausage, browned and drained
1diced medium onion
2jalapeño peppers, seeded and diced
110-oz candiced tomatoes and green chilies
1/2cupshredded Colby and Monterey Jack cheese blend
1/2cupshredded mozzarella cheese
Instructions
Heat oven to 400°F. Put vegetable oil into a 15-inch cast iron skillet. Place in the oven to heat for 7 to 8 minutes or until hot.
4 tablespoons Crisco® Pure Vegetable Oil
Cut the tops and bottoms off each bell pepper. Remove ribs and seeds. Cut each pepper shell into two rings.
4 large green bell peppers
Stir together the cornbread mix, buttermilk, and egg in a large bowl just until blended.
1 7-oz package Martha White® Sweet Yellow Cornbread and Muffin Mix, 1/2 cup buttermilk, 1 large egg
Add sausage, onion, jalapeños, tomatoes and green chilies, and shredded cheese blend. Stir until combined.
1 pound ground sweet Italian sausage, browned and drained, 1 diced medium onion, 2 jalapeño peppers, seeded and diced, 1 10-oz can diced tomatoes and green chilies, 1/2 cup shredded Colby and Monterey Jack cheese blend
Place the pepper rings in the bottom of the hot skillet. Spoon the sausage stuffing mixture into each pepper ring until well-rounded.
Bake for 30 to 35 minutes or until the stuffing is set and golden brown.
Top each pepper with a slice of mozzarella or sprinkle shredded mozzarella cheese on top. Bake for 5 to 7 minutes until the cheese is melted.
1/2 cup shredded mozzarella cheese
Remove pepper rings from the skillet with a spatula. Cool for 5 minutes before serving.