SAUSAGE: Stuffed Sweet Peppers

FEATURED ITEM:

SAUSAGE

WHY STORE THIS ITEM:

• Stilltasty.com says sausage is good frozen for up to 2 months, I usually keep mine in the freezer for much longer and it still tastes great.
• It can be used instead of ground beef in most recipes
• Sausage can be used for any meal of the day!
• The sausage packaging from the store is freezer ready and in a convenient log shape

DINNER RECIPE:

Stuffed Sweet Peppers

This recipe is a splurge, but totally worth it. The sweet taste of the peppers blends perfectly with the cream cheese sausage filling. The peppers can be charred on an outdoor grill, in the broiler, or on a grill pan. Charring them will bring out the sweetness. Pair these with some salty chips for a great sweet and salty barbeque combo. 

Serves 6

Cook Time: 1 hour, includes prepping pepper and BBQ time

Ingredients:

1 pound mini sweet peppers, halved with seeds and rib removed

2 tablespoons vegetable oil

½ cup chopped celery

½ cup chopped onion

½ pound sausage

2 cloves of minced garlic

8 ounces of cream cheese

1/3 cup dried parsley

1 teaspoon thyme

1 teaspoon black pepper

¼ cup cornflake crumbs

Directions:

Add the oil to a skillet then pre-heat on medum high. Add the celery and onion when the oil is warm. Cook until tender, about 5 minutes, then add the sausage and cook until browned, about 5 more minutes.

Add the garlic and cook for 2 – 3 minutes or until garlic is aromatic, then add in the other spices.

Add the cream cheese and stir until melted then remove the skillet from the heat and add in the cornflake crumbs.

Preheat your barbeque to high heat. Meanwhile, stuff your peppers with the cream cheese sausage filling. (This is a great place for small hands to help in the kitchen)

Cook the peppers over direct heat until charred and soft. If the peppers become charred but are not soft, move them to indirect heat until soft.

Expect to leave the peppers on the barbeque for 3 to 10 minutes. You know they are done when they are black and soft.

Tell us what you made!

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