Ingredients
Scale
For the stuffing:
- 1/2 lb. lean sausage meat
- 1 small onion, peeled & chopped fine
- 2 – 3 cloves garlic, peeled & chopped fine
- 1 mini sweet pepper, chopped fine
- 1/2 cup cooked rice
- 1/2 cup shredded Mexican cheese
- 1 cup frozen corn, thawed
- 1 Tablespoon fresh oregano leaves
- 2 – 3 Tablespoons salsa (I used my cilantro almond salsa-recipe here)
- 1 egg, whisked
For the rest:
- 10 – 12 mini sweet peppers, sliced vertically
- Extra shredded Mexican cheese, for the top
- For garnish: fresh oregano or cilantro
Instructions
- Preheat oven to 350 F. Spray a baking sheet or individual oven-safe baking dishes with cooking spray.
- Over medium heat on a medium non-stick frying pan, cook the sausage until browned and cooked through. Remove the sausage to a clean kitchen towel and drain off almost all of the excess fat, leaving just a thin coat on the pan. Add the onion, garlic and sweet pepper and cook until the onion is tender and translucent, stirring frequently.
- Turn off the heat. Stir in the shredded cheese, corn, oregano, salsa and egg until well mixed.
- Spoon the mixture into the mini sweet pepper halves, pressing gently to compress the stuffing. Set each pepper on the baking sheet (it’s all right if they are side by side) and sprinkle with a bit more shredded cheese
- Bake at 350 F for about 15 minutes. Let set for a few minutes before serving. Sprinkle with fresh oregano or cilantro if desired.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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