Colorful Stuffed Sweet Peppers
Egyptian Food and Recipes
3 large sweet peppers, green, yellow, orange or red
2 Tb. unsalted butter
2/3 c. corn kernels off the cob or canned
1 small onion chopped
lb. Italian sausage turkey links, sweet or hot
2 c. crumbled corn bread (approx)
c. shredded pepper jack cheese*
Heat over to 350F. Slice peppers in half from stem to bottom and remove stem. Also remove seeds and membranes, and set aside.
Melt butter in skillet. Add onion, corn and sausage, breaking the sausage apart with a spoon or spatula, and cook until the sausage is no longer pink. Add crumbled corn bread and a little water if mixture seems too dry.
Divide filling among peppers evenly and top with shredded cheese. Bake peppers at 350F, covered, for about 30 minutes or until cheese is melted and peppers are tender.
* If pepper jack cheese is unavailable, use shredded mozzarella and add hot peppers to taste.