Southern_Living_June_2017

THE SL KITCHEN TIP

JUNE 2017 / SOUTHERNLIVING.COM

124

Stuffed Peppers with

Grits and Sausage

Cheesy grits and Italian pork sausage create

a savory and satisfying filling for tender bell

peppers. A serrated tomato corer or melon

baller makes an easy job of hollowing out the

peppers, but you can also use a paring knife

and teaspoon.

ACTIVE 15 MIN. - TOTAL 1 HOUR, 5 MIN.

SERVES 6|

3 large red bell peppers (about 20 oz.)

1 Tbsp. canola oil

3 hot Italian pork sausage links,

casings removed

1 cup chopped sweet onion

1 ⁄ 2 cup coarse cornmeal

(such as McEwen & Sons)

1 1 ⁄ 2 cups chicken broth

1 cup whole milk

1 tsp. kosher salt, divided

1 ⁄ 4 cup chopped fresh flat-leaf parsley

3 oz. mozzarella cheese, shredded

(about 1 cup), divided

3 Tbsp. extra-virgin olive oil

2 Tbsp. white wine vinegar

1 ⁄ 4 tsp. black pepper

2 cups heirloom grape tomatoes,

halved

1 ⁄ 2 cup basil leaves

1. Preheat oven to 350°F. Microwave bell
   peppers on HIGH 2 minutes to soften
   slightly. Cut bell peppers in half through the
   stem. Remove seeds and white membranes
   using a serrated tomato corer or melon
   baller, leaving stem intact. Discard seeds
   and membranes.


2. Heat canola oil in a large skillet over
   medium-high. Add sausage to skillet; cook
   4 minutes, stirring to break into small pieces.

Add onion to skillet; cook, stirring

occasionally, until sausage is cooked and

onion is tender, about 3 minutes. Remove

sausage mixture from pan. Add cornmeal

to skillet; cook 1 minute, stirring constantly.

Add broth, milk, and^3 ⁄ 4 teaspoon of the salt

to skillet; bring to a boil. Cover, reduce heat

to medium, and cook, stirring occasionally,

until liquid is absorbed, about 20 minutes.

Stir in parsley, sausage mixture, and half

of the cheese. Divide mixture evenly among

bell pepper halves. Place side by side on

a baking sheet. Sprinkle with remaining

mozzarella cheese.

3. Bake in preheated oven until cheese
   is browned and peppers are tender, about
   30 minutes.


4. Whisk together olive oil, vinegar, black
   pepper, and remaining^1 ⁄ 4 teaspoon salt in
   a medium bowl. Add tomatoes and basil;
   toss to coat. Serve over peppers.

Any color bell

pepper will

work in this

recipe, but weigh

them before

buying to make

sure they’re

large enough

to hold the

grits-and-sausage

filling. Three

peppers should

total about

20 ounces.