Corn Bread Stuffed Peppers

Makes 6
Prep 15 m
Microwave 4 m
Bake 18 - 20 m



  1. 1 of 4 Heat oven to 350 degrees F. Slice peppers in half from stems to bottoms. Remove seeds and membranes. Place pepper halves, cut-side down, in 13 x 9 x 2-inch baking dish and add 1/2 cup water to the dish. Cover dish with plastic wrap and microwave on HIGH for 4 minutes. Remove dish from microwave, carefully remove plastic and drain off water.
  2. 2 of 4 Melt butter in medium-size pot over medium to medium-high heat. Add onion and corn and cook for 4 minutes. Add sausage, breaking apart with a wooden spoon. Cook 5 minutes, or until meat is no longer pink. Add remaining 1 cup water and bring to a simmer. Add stuffing mix and stir once or twice. Remove from heat and cover. Let stand 5 minutes. Uncover; gently stir in parsley.
  3. 3 of 4 Flip peppers over. Divide filling among peppers, mounding mixture slightly, about 1 cup for each. Top peppers with grated cheese, about 1-1/2 tablespoons for each stuffed pepper.
  4. 4 of 4 Bake peppers at 350 degrees F for 18 to 20 minutes, or until cheese is melted and peppers are tender. Serve warm.
Nutrition Information for Corn Bread Stuffed Peppers
Servings Per Recipe: 6
Per Serving: 19 g pro., 318 kcal cal., 980 mg sodium, 4 g fiber, 13 g Fat, total, 37 g carb., 63 mg chol.