When the going gets tough, the tough make simple, easy dinners. And, then everyone stuffs their faces and then everyone goes to bed. Well at least that is what happens these days in our home. I will not take full credit at all for this recipe. It actually exists on the back side of those bagged baby peppers. It is a popular appetizer among our family, but with a stuffing as good as they produce, I decided to make it into a full fledged easy dinner recipe. So, I guess you can say I was inspired!
EASY STUFFED PEPPERS:
- 4 Green Pepper – Halved
- 1 Package of Sage Ground Sausage
- 1 Block of Cream Cheese
- 1/2 Cup of Shredded Spicy Pepper Jack Cheese
- 1/2 Cup of Shredded Sharp Cheddar
- 1/2 Cup of Bread Crumbs
- 1/4 tsp of Chili Powder
- Garlic Powder to taste
- Salt and Pepper to taste
- 1 Can of Corn
- 1 Can of Black Beans
- 1 Package of 90-Second Rice (Multi-Gran or Spanish Style)
Cook the ground sausage until done. Drain and set aside. Soften the cream cheese in the microwave for about 30 seconds. Mix the shredded spicy pepper jack and sharp cheddar cheeses with the softened cream cheeses. Fold in the cooked ground sausage. Alterations inserted here: Add the cans of corn and black beans and the already cooked rice. Stir. Back to regularly scheduled programming: Season with chili pepper, garlic pepper, salt and pepper and mix. Scoop the mixture in the halved peppers. Carefully, flip the peppers dipping them into the bread crumbs. Spray a baking dish with Cooking Spray and bake on 350 degrees for 15 – 20 minutes.