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Sausage Stuffed Peppers
- 6 large green or red sweet peppers
- ½ lb. Sausage
- 1 tablespoon olive oil
- 1 diced onions
- 2 cups cooked rice
- 4 oz grated pepper jack cheese
- 1 green onion sliced diagonally
- ¼ cup frozen corn, defrosted
- 2 tablespoons parsley, minced
- ¾ cups diced fresh or canned tomatoes
- 2 eggs, beaten
- 4 oz Black Swan Chipotle Dressing
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Grated pepper jack cheese for topping
Heat oven to 350oF. Cut peppers in half lengthwise. Wash peppers outside and inside. Remove all seeds and membrane. Blanch peppers in boiling water for 3 minutes; drain and set aside.
In a large skillet cook sausage until brown. Remove from pan with a slotted spoon and put into a large bowl. Add oil to skillet and sauté onion until tender and onions are transparent but not brown; add to sausage. Add rest of ingredients to sausage mixture. Mix well.
Stuff peppers lightly with meat mixture. Put peppers into a baking dish.
Top with grated pepper jack cheese. Bake 35 to 35 minutes.
Serves 6
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