Posts on this site may contain affiliate links. Click here to read our full site terms.

Colorful Cornbread and Sausage Stuffed Mini Peppers Recipe for the Holidays

11:09 AM

This is a sponsored post written by me on behalf of The Hillshire Brands Company. All opinions are entirely my own.

The expectations a mom has are plenty. When it comes to the holiday season, however, they seem to simply grow. No matter how hectic our lives are, no one expects you to take the easy way out when it comes to holiday dishes. Even with six kids and a completely mid-renovation home, I know that I have to make the details of the holidays special. My food, in particular has to go from good to great!

Since I've been a Walmart shopper (and a Walmart Mom) for over 6 years, I've come to expect that I can get everything I need to make the best food memories for my family in just one shopping trip. One ingredient that I keep on hand to add a little extra pizzazz to my recipes is Jimmy Dean Sausage®. It's one thing I always put in my cart when I'm in the refrigerator aisle, and adding some sausage crumbles to my favorite recipes helps get me extra compliments!

One appetizer that boasts flavor and color are these Colorful Cornbread and Sausage Stuffed Mini Peppers. They take less than 45 minutes to whip up, gets lots of oohs and aaahs, and use easy ingredients to make preparation simple.

You'll need the following ingredients for this dish:

  • 1 16 oz roll of Jimmy Dean Regular Pork Sausage (in the refrigerator aisle)
  • 1 12-16 oz bag of colorful mini peppers, rinsed and patted dry
  • 4-5 Baby Bella Mushrooms, rinsed and choppped
  • 1 box of Great Value Cornbread Stuffing Mix
  • 2 cups water
  • Shredded cheese of your choice for a topping

  • Start by browning the sausage in a medium high skillet until it is completely cooked through. Use a spatula to break it up into small pieces.  The meat should be brown all the way through and there should be no pink showing.  (The appropriate internal temperature for pork is 170 degrees, but since we are crumbling it up, just make sure that it is hot and  no longer pink throughout.)

    Once the meat is fully cooked, add the mushrooms. Continue to cook with the meat until the mushrooms are softened.

    Add the entire box of stuffing mix, along with 2 cups of water. Stir gently until just mixed. Cover with a lid and cook on low heat for 5 minutes, or until hot.

    While the stuffing is cooking, you can prepare the peppers. Cut the stem ends off of each pepper, then carve a "v" shape hole into the pepper, with the pointed end lining up with the tapered end of the pepper. Discard seeds and the "v".

    Uncover the stuffing, and allow it to cool for 5 minutes. Now, you can safely stuff each pepper with the stuffing mix. Use a small spoon or a butter knife to work the stuffing into the ends of the peppers. Make sure to allow the stuffing to "overflow" from the pepper.  Sprinkle with cheese.

    Bake the peppers in a 400 degree oven on a cookie sheet for 10 - 15 minutes or until the peppers are cooked through. You will want to check them halfway through cooking to be sure that the smaller peppers don't overcook.

    Remove from the oven, and allow them to site for 5 minutes before plating. Serve them immediately to your guests!

    As you can see, the addition of mushrooms and a very flavorful sausage takes a classic stuffed pepper recipe from good to great -- just in time for the holidays! Find other great holiday recipe ideas at!

    You Might Also Like


    1. This comment has been removed by a blog administrator.