If you were to come over and look in our fridge, chances are there are going to be at least three different types of peppers in there...if not more. Peppers are a must in our home, we love them and are always trying to find different ways to use them. A few years back, my husband had tried a stuffed Cubenelle dish somewhere that he liked but felt that there was something missing. So he came home a took what was in our fridge and tried to copycat the recipe but with a few changes. What he came up with has been a staple in our home ever since and is even requested when we have get togethers or go to parties. For this recipe we use Hungarian Hot peppers because we like the heat, but we have also tried it with cubanelle peppers too and that is also very tasty with less heat.
Ingredients:
- 8 Large Cubanelle or Hungarian Hot Peppers
- 1 tube of Bob Evans Zesty Hot Sausage
- 1 Bag of Sargento Chipotle Cheddar Shredded Cheese
Instructions:
- First clean out the peppers and rinse so there is no seeds left in them
- Brown the sausage
- Once sausage is browned, add cheese and mix until the cheese and meat are molded together
- Stuff the peppers with the meat mixture
- Put in a oven safe dish and bake at 350 degrees for 20-30 mins
- After 20-30 mins, place the oven on low broil and put peppers back in for 5-10 mins or until a little blackened.
- Take out of the oven, sprinkle with parm cheese and Enjoy!!!
We like to have ours with spaghetti but they are also very good plain or red sauce on top.
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