(WIAT) — If you have a ton of leftovers from Thanksgiving, you need this recipe for stuffing stuffed peppers from Dreamland BBQ.
Dreamland Stuffing Stuffed Bell Peppers
1 loaf of Sunbeam bread, cubed
2 cups finely chopped red onions
1 cup finely chopped celery
1 lb. Dreamland Bar-b-que smoked sausage, diced very small
3 tablespoons unsalted butter
2 tablespoons sage
2 tablespoons rosemary
2 tablespoons thyme
2 tablespoons parsley
1 tablespoon black pepper
2 cups lower sodium chicken broth
1 cup water
1 large egg slightly beaten
Preheat oven to 350 degrees.
Place bread on cookie sheets and bake for 20 minutes. Turn off oven, rotate the pans and leave in oven for about 30 more minutes, with the heat off, until the bread is crisp.
While bread is crisping, melt butter in a large saucepan. Sauté the onions, celery and the spices until the onions and celery are tender.
Stir the bread and the sausage into the vegetable mixture.
Combine broth, water and egg well and toss it well into the bread, sausage and vegetable mixture.
Large Orange Bell Peppers (or other color of choosing)
Cut tops off of bell peppers and set aside.
Scoop out seed and stem of bell peppers.
Using large spoon, fill bell peppers with 1/3 cup of stuffing per pepper.
Top stuffed peppers with shredded cheese.
Arrange stuffed bell peppers in deep glass baking dish.
Place 2 tbsp of water in the bottom of the dish.
Cover dish with foil.
Bake at 350 for 40 minutes (until peppers are soft).
Drizzle with Dreamland dipping sauce and serve.
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