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Spiced Stuffed Mini Peppers
1/2 lb. hot Italian chicken sausage links (about 3), casings removed
1/2 cup Coors Light®, divided
1/2 cup finely shredded Italian cheese blend
18 RITZ Crackers, finely crushed, divided
12 mini sweet peppers, tops cut off and membrane and seeds discarded
Heat oven to 350°F.
Crumble sausage into medium nonstick skillet. Cook on medium heat 10 min. or until done, stirring frequently; drain. Return sausage to skillet. Stir in 1/4 cup beer; cook 3 to 5 min. or until beer is cooked off, stirring frequently. Remove skillet from heat. Stir in cheese and 1/2 cup cracker crumbs; cool 5 min.
Spoon sausage mixture into peppers; stand peppers in 8×4-inch loaf pan. Sprinkle with remaining cracker crumbs. Pour remaining beer onto bottom of pan; cover.
Bake 45 min. or until peppers are tender and filling is heated through.