Toss that leftover stuffing into a stuffed pepper and serve it for dinner! This delicious recipe offers a fun twist on traditional Stuffed Bell Peppers, by packing them full of a flavorful sausage filling and baking it until deliciously tender and full of cheesy goodness.
Don’t have sausage? Try tossing chopped turkey into the mix and making these peppers with turkey instead of sausage. You can also add mashed potatoes to the bottom of the pepper if you have leftovers.
Feel free to prep these peppers the night before for a quick, easy meal that’s ready for the oven right away!
Stuffed Bell Pepper Recipe
12 ounces Hot Italian sausage
3 cups prepared stuffing (cornbread stuffing preferred)
1 cup frozen corn
4 ounces chopped green chilis
7 ounces extra sharp cheddar, shredded
4 medium peppers (green, red, yellow, and/or orange), halved , cored, and seeded
1 (14 ounce) can tomato sauce
4 tablespoons butter, melted
1 cup water
1 packet dry taco mix
2 tablespoons cilantro, chopped
Preheat oven to 400 degrees. In a large skillet, cook sausage in skillet over medium-high heat. Add stuffing, corn, and green chilis. Remove skillet from heat and stir in cheddar.
Spoon stuffing evenly into the center of each halved pepper. Place stuffed peppers in a large, Good Cook 11″x15″ baking pan.
In a small bowl, whisk together tomato sauce, melted butter, water, and taco mix. Drizzle tomato sauce around the peppers, over the bottom of the baking pan. Bake peppers in preheated oven for 30-40 minutes, or peppers are soft and tender. Remove and cool slightly before serving.
To serve, spoon tomato sauce over peppers. Top with cilantro, if desired.