Country-Style Stuffed Peppers

Country-Style Stuffed Peppers


3 large red, yellow, or orange bell peppers, halved lengthwise and seeded
1 roll (16 ounces) pork breakfast sausage
1 cup chopped celery
1 cup chopped onion
2 cups dry corn bread stuffing
1 can (14.5 ounces) Dierbergs diced tomatoes in juice
1 can (6 ounces) Dierbergs tomato paste
1 teaspoon dried sage
Freshly ground black pepper
6 ounces Dierbergs shredded Mexican cheese blend (about 112 cups)


Place peppers cut-side up in 7 x 11-inch glass baking dish that has been lightly coated with no-stick cooking spray. Cover and microwave (high) for 4 minutes. Let stand covered 3 to 4 minutes.

Meanwhile, heat large nonstick skillet over medium-high heat. Crumble sausage into skillet. Add celery and onion; cook stirring occasionally until sausage is browned, about 6 to 7 minutes. Stir in stuffing, diced tomatoes, tomato paste, sage, and pepper. Place about 1 cup sausage mixture in each pepper half. Cover tightly and bake in 375°F. oven until internal temperature is 160°F., about 30 to 35 minutes. Top peppers with cheese. Bake uncovered until cheese is melted, about 4 to 5 minutes.


Prepare recipe as directed, cover, and refrigerate overnight. Bake as directed until internal temperature is 165°F., about 45 minutes. Top with cheese and bake as directed.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 662
Cholesterol: 90 mg
Fat: 41 g
Sodium: 1367 mg
Carbohydrates: 46 g
Protein: 29 g
Fiber: 6 g