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Nutrition Facts
Serving Size 1 (281g) Recipe makes 4 servings The following items or measurements are not included below: 2 cups cornbread
Calories 470
Calories from Fat 308		(65%)
Amount Per Serving		%DV
	Total Fat 34.3g	52%
	Saturated Fat 14.6g	73%
	Monounsaturated Fat 13.1g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 80mg		26%
Sodium 1163mg		48%
Potassium 618mg		17%
Total Carbohydrate 19.0g		6%
	Dietary Fiber 3.5g	13%
	Sugars 6.9g
Protein 23.2g		46%
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Colorful Stuffed Sweet Peppers

Recipe #388007 | 50 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Maya's Mama
Aug 31, 2009

This is a nice take on an egyptian classic. You can add a little red pepper flakes to give it a little kick. But the recipe is good as is!! Adapted from http://www.touregypt.net

SERVES 4 (change servings and units)

Ingredients

3 large sweet peppers (green, yellow, orange or red)
2 tablespoons unsalted butter
2/3 cup corn kernel (off the cob or canned)
1 small onion, chopped
3/4 lb Italian sausage, turkey links (sweet or hot)
2 cups crumbled cornbread (approx)
3/4 cup shredded mozzarella cheese

Directions

1
Heat over to 350°F
2
Slice peppers in half from stem to bottom and remove stem. Also remove seeds and membranes.
3
Melt butter in skillet.
4
Add onion, corn and sausage, breaking the sausage apart with a spoon or spatula, and cook until the sausage is no longer pink.
5
Add crumbled corn bread and a little water if mixture seems too dry.
6
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.