CORNBREAD-SAUSAGE-STUFFED BELL PEPPERS

Cornbread-Sausage-Stuffed Bell Peppers image

Provided by Jolayne Cooper

Time 1h25m

Number Of Ingredients 11

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12 oz bulk italian sausage
1 c finely chopped yellow summer squash
1/2 c finely chopped celery
1/2 c finely chopped onion
3 large garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
3 c cubed cornbread (1/2 inch) *
1 jar(s) (14-oz) spaghetti sauce
3 medium assorted-color bell peppers (red, orange and yellow), halved lengthwise
1/3 c shredded parmesan cheese

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.