I’ll keep the five bucks in my pocket and make the skinny ones work. 
Cut them in half lenghtwise and seed.
Place the pepper halves, cut side down in a baking dish that will fit into your microwave. Add 1/2 cup of water. Cover and microwave on high for 4 minutes. I did mine in 2 batches. They wouldn’t all fit into the dish that fit into my microwave.
To make the stuffing, melt 2 tablespoons of butter in a saucepan. Add 1 small chopped onion.
And corn cut off of 1 ear, about 2/3 cup. I used 2/3 cup of thawed corn from my freezer. Cook for 4 minutes.
Next you’ll need 3/4 lb. of Italian turkey sausage links. I used 2 and 1/2 links. I’ll use the rest on my Friday night pizza and the Sunday night Manicotti. The recipe calls for “hot” Italian sausage. However, I used the milder version in consideration of my two young diners with the sensitive taste buds.
You can also buy Italian turkey sausage in 1 lb. bulk packages. My grocery store didn’t carry the bulk version so I needed to remove the casing. Just slice down the center of the sausage and peel away the casing. The former Beavis and Butthead fan in me has a few immature comments for the following procedure. Heh heh-heh heh. But the grown up mommy in me will remain mum. I know that most of my readers will thank me.
Toss the sausage into the saucepan with the butter, onion, and corn and cook for 5 minutes or until no longer pink.
Now, add 1 cup of water and bring to a simmer.
Stir in a box of cornbread stuffing mix, until combined.
Remove from heat, cover, and let stand for 5 minutes.
Load the dishwasher and chop 2 tablespoons of fresh parsley while you wait. Toss that parsley into the stuffing when you’re ready.
Divide the filling evenly among the peppers.
Top each pepper with about 1 1/2 tablespoon of grated cheese. I substituted Monterrey Jack cheese in place of the recommended Pepper Jack.
Bake the stuffed peppers at 350 degrees for 18-20 minutes until the cheese is melted and the peppers are tender.
Corn Bread Stuffed Peppers from Family Circle magazine6 servings
Prep: 15 minutes Bake:
18 to 20 minutes Microwave: 4 minutes Ingredients3 large sweet red peppers 1-1/2 cups warm water 2 tablespoons unsalted butter 1 medium-
sized ear of corn, kernels removed (about 2/3 cup) 1 small onion, chopped 4 links hot Italian turkey sausage (3/4 pound total), casings removed 1 box (6 ounces) corn bread stuffing mix 2 tablespoons chopped fresh parsley 3/4 cup shredded pepper-Jack cheese (about 2-1/2 ounces)
Directions
1. Heat oven to 350°F. Slice peppers in half from stems to bottoms. Remove seeds and membranes. Place pepper halves, cut-side down, in 13 x 9 x 2-inch baking dish and add 1/2 cup water to the dish. Cover dish with plastic wrap and microwave on HIGH for 4 minutes. Remove dish from microwave, carefully remove plastic and drain off water.
2. Melt butter in medium-size pot over medium to medium-high heat. Add onion and corn and cook for 4 minutes. Add sausage, breaking apart with a wooden spoon. Cook 5 minutes, or until meat is no longer pink. Add remaining 1 cup water and bring to a simmer. Add stuffing mix and stir once or twice. Remove from heat and cover. Let stand 5 minutes. Uncover; gently stir in parsley.
3. Flip peppers over. Divide filling among peppers, mounding mixture slightly, about 1 cup for each. Top peppers with grated cheese, about 1-1/2 tablespoons for each stuffed pepper.
4. Bake peppers at 350°F for 18 to 20 minutes, or until cheese is melted and peppers are tender. Serve warm.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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