Preparation:
Slice the peppers in half lengthwise down one side only and scrape out theseeds. If you accidentally cut all the way through, just try to keep thetwo halves together. Mix Bisquick, sausage and cheddar in a large bowl.(Use your hands, and work those muscles!) Get your assembly line ready: the peppers, the shredded jack cheese,= thesausage mixture, the beaten egg in a shallow bowl, the Shake N Bake in ashallow bowl, and a baking rack on a cookie sheet, both coated withcooking spray. Stuff each pepper with shredded jack, then stick thehalves back together, if separated. Grab a handful of the sausage goo andwrap around the pepper in the shape of an elongated egg. Dip in beatenegg= and roll in Shake N Bake to coat evenly. Place on baking rack. When the peppers are all ready, bake at 350 for 25 minutes or till crisp.
NOTES: You can put the peppers straight on the baking sheet instead of ona rack, but they wind up flat on one side. Hey, they still taste just asgood, though. Also, don't be stingy with the sausage mixture. Be sure youcover the entire pepper, or cheese could explode out the side whilebaking. And, a final thought: I've heard it said that you can stuff thepeppers with cream cheese instead of shredded jack. I tried that ONCE,and all I can say is that it takes more manual dexterity and WAY morepatience than I have. And I really didn't think the results were worth it.But whatever way you decide to go, good luck. (I tried cream cheese in both fresh and canned peppers and had goodresults -- in fact the cream cheese didn't melt and run out like the jackcheese did. Which reminds me -- after about 10 minutes in the oven thecheese begins to melt and run. When that happens remove the= rack fromthe oven and turn the "leakers" up so that the cheese doesn't all runout, then return the rack to the oven for the duration of he co |
