Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, brad's roasted red pepper stuffed with chicken apple sausage. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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.
Brad's roasted red pepper stuffed with chicken apple sausage is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Brad's roasted red pepper stuffed with chicken apple sausage is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook brad's roasted red pepper stuffed with chicken apple sausage using 4 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Brad's roasted red pepper stuffed with chicken apple sausage:
- Get 2 large bell peppers
- Get 2 chicken apple sausages
- Get 1 (8 Oz) pkg cream cheese, room temperature
- Take 1 cup shredded sharp white cheddar
Heat oil in a large skillet over medium heat. 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.
Steps 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.
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. Add onions, garlic and chili pepper, stir a couple of minutes, then add tomatoes and remove from heat. Add ricotta and Parm to sausage and stir, then fold in the spinach. In the prepared pan combine peppers, onion, and tomatoes.
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