Sunday, April 14, 2013

Spicy Corn & Sausage Stuffed Peppers

Stuffed pepper recipes...round 2!
(See 'round 1' recipe here.)

2 Tbls olive oil
1 15-oz can corn 
½ bell pepper, diced 
½ onion, diced 
½ lb pork sausage
1-2 garlic cloves, minced
4 oz cream cheese 
1/3 C chopped fresh parsley
1-2 Tbls hot sauce
C bread crumbs
12-15 Anaheim or Poblano peppers
   I'm really a weenie about hot peppers (or hot anything). Neither Anaheim or Poblano are all that hot, relatively speaking; however, I still had some of the sweet mini peppers from my last stuffed pepper post. I used the rest here and was perfectly happy with the results. You can also vary the heat significantly with the type and amount of hot sauce you choose.

Preheat oven to 425°.

Pulse the corn in a food processor so that it's still chunky, but not whole kernels. Heat 1 Tbls olive oil in a large skillet over medium-high heat. Add corn, bell pepper and onion; cook, stirring frequently until tender (about 5 minutes). Add sausage and garlic; break up sausage with a wooden spatula and cook until well browned. Add cream cheese and stir until all ingredients are well incorporated. Remove from heat. Add parsley and hot sauce, stirring to combine.

Halve the peppers lengthwise and remove seeds. Toss peppers with remaining olive oil to coat lightly. Set halved peppers into baking dish cut-side up; fill each pepper with corn and sausage mixture. Sprinkle with bread crumbs. Cover loosely with foil and bake until peppers are tender, about 25 minutes.

Serve peppers drizzled with extra hot sauce.

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