CORNBREAD-SAUSAGE-STUFFED BELL PEPPERS
I am a member of a cooking club and I receive a magazine each month with more recipes to drool over. This recipe jumped out at me and I had to try it. My family and friends loved these peppers.
Provided by Jolayne Cooper
Categories Other Main Dishes
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350 degrees. Spray 11x7-inch glass or ceramic baking dish with cooking spray.
- 2. Cook sausage in large skillet over medium-high heat 3-4 minutes or until beginning to brown, stirring frequently. Add squash, celery and 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
- 3. Pour spagetti sauce over bottom of baking dish. Spoon stuffing mixture into bell pepper halves, mounding as necessary. Arrange in baking dish; cover with foil.
- 4. Bake 40-45 minutes or until peppers are almost tender. Sprinkle with cheese; bake, uncovered, an additional 10 minutes or until peppers are tender.
- 5. TIP: For best flavor, use cornbread without a lot of added sugar.
PEPPER-AND-SAUSAGE CORNBREAD DRESSING
This dressing combines corn bread, turkey broth, three kinds of pepper and a healthy scattering of fiery sausage for a Thanksgiving dish that is crunchy on top, moist within and alive with flavor. The copious use of that turkey broth, or a good chicken broth, is crucial here; also necessary is an understanding that the cooking should last long enough to crisp the exterior without burning it, while not going on so long as to dry out the dish. When in doubt, add a splash more broth. And know that this dish works well for any gluten-avoiders at your table; the related cornbread recipe does not use wheat flour.
Provided by Sam Sifton
Categories stuffing and dressing, side dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Heat olive oil in large flat-bottomed sauté pan over medium-high heat. Add sausage and sauté until browned, approximately 10 minutes. Remove to a large bowl and set aside.
- Add onions and reduce heat to medium, then sauté until they begin to turn clear and soften, approximately 5 minutes. Add celery and peppers and continue cooking until peppers begin to soften, approximately 10 minutes.
- Pour vegetable mixture into bowl with sausage, add cilantro and toss to mix.
- Return pan to heat and deglaze with a splash of chicken stock, then scrape contents into bowl with sausage and vegetable mixture.
- Pour mixture into a large roasting pan and add beaten eggs and cubed corn bread, mixing by hand. Add turkey or chicken stock to moisten, cover with aluminum foil and place in oven for 30 to 35 minutes, or until it is soft and the flavors well incorporated. For a crunchy top, remove foil for final 10 minutes of cooking. Dressing can be made ahead of time and reheated later. Add additional stock if needed, and salt and pepper to taste.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 284 milligrams, Sugar 3 grams, TransFat 0 grams
SAUSAGE POPPER-STUFFED PEPPERS
This is a quick and easy stuffed poblano pepper meal or appetizer that's full of flavor.
Provided by Annie
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir sausage with fennel, sage, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Place peppers into a baking dish. Spread 1/2 to 1 ounce cream cheese into each pepper. Add sausage mixture to each pepper and sprinkle with pepper Jack cheese.
- Bake in the preheated oven until softened and bubbly, about 20 minutes.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 7.5 g, Cholesterol 125.6 mg, Fat 42.9 g, Fiber 3.1 g, Protein 22 g, SaturatedFat 20.7 g, Sodium 1122.9 mg, Sugar 1.7 g
SAUSAGE STUFFED BELL PEPPERS
Steps:
- Preheat the oven to 400 degrees F.
- Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
- In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
- In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
CORNBREAD STUFFED GREEN PEPPERS
Make and share this Cornbread Stuffed Green Peppers recipe from Food.com.
Provided by WhatamIgonnaeatnext
Categories Corn
Time 50m
Yield 6 Stuffed Peppers, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees.
- Crumble the already-baked cornbread into a large bowl.
- Add the drained corn, drained peas, and chopped stewed tomatoes. Mix everything together.
- Add the chopped ham and mix together.
- Put the mixture into the cored, parboiled peppers, adding one strip of bacon to the top of each one.
- Put the green peppers into a baking dish and bake them for 40-50 minutes at 300 degrees.
Nutrition Facts : Calories 621.5, Fat 21.6, SaturatedFat 6.4, Cholesterol 85.9, Sodium 2048.3, Carbohydrate 77.6, Fiber 9.9, Sugar 14.4, Protein 33.4
CORNBREAD-STUFFED BELL PEPPERS
This looks like a delicious variation on a wonderful comfort food from my childhood. My mom's recipe for stuffed bell peppers is the best, and I'll post it soon.
Provided by Recipe Junkie
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown the meat in the bacon drippings.
- Add the onion, scallions, celery, salt and pepper.
- Cook until done.
- Remove from the heat.
- Add the crumbled cornbread and cheese.
- Stir in the egg.
- Mix well.
- Fill the peppers with the stuffing.
- Place in a baking dish.
- Combine the tomato sauce and water and pour the mixture over the stuffed peppers.
- Bake uncovered, until the peppers are done about 1 hour covered and 15 minutes uncovered to brown.
Nutrition Facts : Calories 429, Fat 21.7, SaturatedFat 7.7, Cholesterol 91.5, Sodium 1113.1, Carbohydrate 39.1, Fiber 5.8, Sugar 13.8, Protein 19.8
BEST-EVER CORNBREAD-SAUSAGE STUFFING
Everyone always asks for this stuffing for Thanksgiving.
Provided by punkchic_123
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 9h10m
Yield 8
Number Of Ingredients 9
Steps:
- The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
- About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
- Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
- Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
- Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.
Nutrition Facts : Calories 480 calories, Carbohydrate 39.2 g, Cholesterol 106.9 mg, Fat 28.9 g, Fiber 1.7 g, Protein 15.2 g, SaturatedFat 11.3 g, Sodium 1425.4 mg, Sugar 6.2 g
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- Position rack in center of oven; preheat to 350°F. Spread cornbread in single layer on large baking sheet. Bake until dry and lightly browned, 30 to 45 minutes. Let cool. DO AHEAD Can be made 1 day ahead. Store in airtight container at room temperature.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add sausage pieces; sauté until brown, about 4 minutes. Transfer sausage to large bowl.
- Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add fennel, onion, and bell pepper; sprinkle with coarse salt and pepper. Sauté until onion is golden, 10 to 12 minutes. Add to bowl with sausage.
- Preheat oven to 350°F. Add cornbread, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper to vegetable-sausage mixture; mix gently. Whisk 2 cups broth and egg in medium bowl. Add broth mixture to cornbread mixture and toss. Transfer mixture to 13x9x2-inch glass baking dish.
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- Slice 1/4 inch off the top of the peppers. Remove the core and seeds as best you can. (Pulling it out by hand usually works best.) Line peppers cut side up in a greased baking pan large enough to fit them all. A 9×13 inch dish is a great size for this recipe. A cast iron skillet could work too.
- Heat olive oil and onion in a large skillet over medium heat. Cook for 3-4 minutes until onions are soft, then stir in the sausage, mushrooms, garlic, oregano, parsley, basil, salt, and pepper. Cook and break up the sausage with your spoon/spatula as best you can until the sausage is almost fully cooked through, about 6-7 minutes. Carefully spoon out most of the grease/fat, if there is any. Stir in the chicken broth. Cook for 2 minutes, then remove from heat. Stir in 1 cup of cheese and all of the cooked rice.
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