Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brad's roasted red pepper stuffed with chicken apple sausage. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Mix the sausages and cheeses in a bowl. Should use all of the stuffing. Here is how you cook it. Ingredients of Brad's roasted red pepper stuffed with chicken apple sausage.
To get started with this recipe, we have to prepare a few ingredients. You can have brad's roasted red pepper stuffed with chicken apple sausage using 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Brad's roasted red pepper stuffed with chicken apple sausage:
- Make ready 2 large bell peppers
- Prepare 2 chicken apple sausages
- Prepare 1 (8 Oz) pkg cream cheese, room temperature
- Take 1 cup shredded sharp white cheddar
Season the chicken with salt and pepper, then toss with the flour in a bowl; add. Chicken sausage is lower in calories compared to its pork counterpart, but it doesn't skimp on the bold, savory flavors you love. Try it with sweet, crunchy bell peppers for a fast and healthy dinner. —Deborah Schaefer, Durand, Michigan Heat olive oil in a skillet over medium heat. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released.
Instructions to make Brad's roasted red pepper stuffed with chicken apple sausage:
- Cut out the tops of the peppers. Remove the seeds and ribs.
- Slice the sausages thin. Fry until browned with a tiny bit of oil
- Mix the sausages and cheeses in a bowl. Stuff peppers. Should use all of the stuffing.
- Grease a baking dish. Make sure they are balanced and won't tip over.
- Bake at 350 for 20 - 25 minutes. Serve immediately.
Try it with sweet, crunchy bell peppers for a fast and healthy dinner. —Deborah Schaefer, Durand, Michigan Heat olive oil in a skillet over medium heat. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly. Stir in mushrooms and rice, then add Italian seasoning, garlic powder, onion powder, salt, pepper, and ½ cup. Heat oil in a large skillet over medium heat.
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