Recipe courtesy of Dwain Matelski
Stuffed Peppers
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 239
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 7
- Cholesterol
- 41
- Sodium
- 324
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
Ingredients
3 tablespoons cooking oil
1 cup chopped celery
1 bell pepper, chopped
1 onion, chopped
1/2 pound breakfast sausage
2 garlic cloves, finely diced
8 ounces cream cheese
1/3 cup freshly chopped parsley leaves
1 tablespoon hot sauce
1/4 cup bread crumbs
20 Anaheim or Poblano peppers, cut in 1/2, seeds removed
Directions
- In a saute pan over medium-high heat add the oil. Once heated add the celery, bell peppers and onion and saute for about 8 minutes. Add sausage and garlic and brown. Add cream cheese and stir until melted. Take off heat and stir in parsley, hot sauce and bread crumbs. Let cool.
- Preheat oven to 400 degrees F.
- Stuff peppers with vegetable and cheese mixture and bake for 15 minutes or grill until char develops.