CORN STUFFED RED BELL PEPPERS

CORN STUFFED RED BELL PEPPERS image

Yield 4 peppers

Number Of Ingredients 13

Previous Next

4 red bell peppers
2 Tbs. Butter, softened
1 medium onion, finely chopped
1 Tbs olive oil
8 oz Italian sausage, casings removed
15 oz corn, canned or frozen
1 egg
2 Tbs milk
1 ts salt
½ ts white pepper
1 ts paprika
1-cup beef broth
4 slices bacon

Steps:

Preheat oven to 350°F. Rinse the bell peppers. Cut off the tops and save; remove and discard the seeds. Butter the inside of the bell peppers and stand them upright in a baking dish just large enough to accommodate them. Heat the oil in a large skillet, adding onions and the top of the peppers finely chopped. Cook for about 5 minutes on medium heat and then add the sausage. After the sausage is cooked, turn off the heat and drain the fat from the skillet. At this point add the corn, mix well and stuff the peppers. In a small bowl whisk egg with milk seasoning them with salt, pepper and paprika. Divide in 4 equal amounts and pour into each pepper. Pour the beef broth into baking dish and place the dish in the oven; bake for 45 minutes. Few minutes before done, crisp the bacon in a pan or microwave. Serve peppers and decorate each with a slice of bacon on top.