Post by chief_cook2 on Mar 13, 2003 20:39:44 GMT -6
Another hint for stuffed
peppers is to slice them vertically into halves instead of horizontally.
You won't have any trouble getting them to stand up.
1 box chicken stuffing (regular size, not the large), made to box
directions
1 tube of breakfast pork sausage, browned and drained
1 can whole kernel corn, drained
4 extra large green bell peppers, seeded, halved, drained
Grated cheddar cheese
Make stuffing. Brown and drain sausage. Drain corn. Combine these three
ingredients.
Parboil green pepper halves until they are tender but still crisp enough
to hold shape. Stuff them with the meat mixture. Place them in a large
baking pan and add about 2 T. of water to the pan. Bake 20 minutes in a
preheated 350 degree oven. Remjove, sprinkle them with the cheddar
cheese, and return to the oven for 15 minutes, or until cheese melts.
These reheat in a casserole or in a microwave.
peppers is to slice them vertically into halves instead of horizontally.
You won't have any trouble getting them to stand up.
1 box chicken stuffing (regular size, not the large), made to box
directions
1 tube of breakfast pork sausage, browned and drained
1 can whole kernel corn, drained
4 extra large green bell peppers, seeded, halved, drained
Grated cheddar cheese
Make stuffing. Brown and drain sausage. Drain corn. Combine these three
ingredients.
Parboil green pepper halves until they are tender but still crisp enough
to hold shape. Stuff them with the meat mixture. Place them in a large
baking pan and add about 2 T. of water to the pan. Bake 20 minutes in a
preheated 350 degree oven. Remjove, sprinkle them with the cheddar
cheese, and return to the oven for 15 minutes, or until cheese melts.
These reheat in a casserole or in a microwave.