This is a great side dish that combines veggies and carbs. I didn’t have any real guide to this recipe, but I think it turned out nice. I was inspired by my mothers’ Thanksgiving stuffing which I hadn’t had in a long time. She was basic and used the Stove Top stuffing, but always added her own things in. In this case, she would add dried cranberries and some chopped up Portuguese Sausage. Now for me, Portuguese Sausage isn’t easy to come by, and with the gas prices as high as it is, to drive somewhere that sells it whenever I have the urge is out of the question. So when I do have these sausages, I freeze them and use them at my leisure. So feel free to try this out and since it was a fully experimental recipe, it can always be improved. Enjoy!
4-6 Large red bell peppers (depending on how many your serving)
1 Cup Portuguese Sausage, diced
1 Cup Dried Cranberries
1 Cup Onions, diced
1 box (6oz) Kraft Stove Top Stuffing Mix
4 Tbs Butter or Margarine
1 1/2 C Water
Wash and cut bell peppers in half lengthwise. Clean out the seeds and make enough room to place stuffing inside. Wash the inside to make sure all seeds are gone. Align peppers in a large baking pan and set aside.
In a small pot combine Portuguese sausage and onions and let cook over medium heat (do not drain oil, you’ll need it for flavoring). After 1 minute, add water, butter and dried cranberries and let simmer for another minute or until butter is melted. Turn stove off and add stuffing packet and mix well. Add a little more water if needed to make sure all bread crumbs are soft.
Spoon stuffing mixture into peppers enough to reach the top. It’s okay if there are leftovers.
Cover the pan with foil and bake at 350°F for 15 min. Remove foil and let look for another 5 to brown. Remove from the oven and let cool.
Other Suggestions: You can add more vegetables to the mix to make it healthier. Broccoli and Celery go great with this recipe.