Try this Stuffed Red Peppers recipe, or contribute your own.
- Carbohydrate 7.29411666666667 g
- Cholesterol 66.3755422 mg
- Fat 23.6514963134167 g
- Fiber 2.21383339285851 g
- Protein 17.9605073860833 g
- Saturated Fat 11.7882254054333 g
- Serving Size 1 1 Serving (259g)
- Sodium 673.7164561 mg
- Sugar 5.08028327380816 g
- Trans Fat 1.71636931495001 g
- Calories 311 calories
Step-by-step
- Preheat oven to 450F.
- Cook sausage, sliced onion and minced garlic on stovetop until meat is cooked all the way through.
- Break meat up into little tiny bits.
- Remove from heat.
- Add cornbread stuffing, broth and most of the cheese.
- Set aside.
- Cut the tops off of peppers.
- Remove seeds and as much of the ribs as you can get.
- Slice a bit off the bottom if you want them to stand upright.
- Blister peppers to remove outer skin.
- Fill peppers with meat mixture.
- Place in ovenproof pan.
- Sprinkle top with remaining cheese.
- Bake 15 minutes at 450F.
- Broil for 5 minutes.
- Serve.
Blistering bell peppers at 450 degrees Fahrenheit without properly managing moisture creates a watery disaster inside your baking dish, particularly when the internal cavity is packed with absorbent dried bread products and wet sausage. When sweating the charred peppers in a sealed plastic bag, leave them for exactly five minutes to loosen the tough outer cuticle without cooking the flesh underneath into mush. Substituting fresh breadcrumbs for packaged herb-seasoned stuffing mix alters the liquid absorption rate entirely, demanding precise control over the chicken broth ratio so the filling remains cohesive rather than turning into paste. Italian sausage contains significant fat that renders out during the initial stovetop browning phase, meaning that failing to drain excess grease before mixing it with the Monterey Jack cheese and broth will result in an oily pool at the bottom of the roasting pan. Red bell peppers offer higher sugar content than green varieties, which changes how they caramelize under direct heat when the oven broiler is engaged for the final five minutes of cooking. Culinary experimentation often reveals that swapping beef broth for chicken broth deepens the savory profile of the grain mixture, though it darkens the visual appearance of the cornbread components significantly.
