Wicked Ghost Hot Sausage Stuffed Red Peppers

Wicked Ghost Hot Sausage Stuffed Red Peppers

Colorful as they are delicious. Quick! Easy! Eye Candy!



  • 8 OZ – 3 Links—14 OZ PK Wicked Ghost Hot Sausage. Diced
  • 1 Can-15.25 OZ Corn
  • 1 Can-15.25 Black Beans
  • 1 Can – 14.5 OZ Hunts Fire Roasted Diced Garlic Tomatoes
  • 1 PK—8.5 OZ Seeds of Change Quinoa and Whole Grain Brown Rice
  • 8 OZ Shredded Mozzarella Cheese
  • 5 Large Red Bell Peppers
  • ½ Cup of Diced Mushrooms
  • ½ Onion. Diced
  • 1 TSP Coarse Ground Black Pepper
  • ½ TSP Salt


  1. In a medium, not stick skillet, medium heat, add the diced sausages, mushrooms, and onions. Brown thoroughly
  2. Add the tomatoes, corn, black beans, rice, salt, and pepper. Stir and blend thoroughly. Cover and reduce heat to simmer for 3 minutes. Top with mozzarella cheese. Stir
  3. Preheat oven to 360 degrees
  4. Core the peppers, removing the stem and seeds
  5. Fill the peppers with the sausage mixture from the skillet
  6. Bake for 15 minutes in an oven safe dish at 360 degrees. Best if slightly al dente (undercooked) for firmness