Safe to do and easy to learn:

Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 18-25 minutes
Serving Size: 6

INGREDIENTS:

3 large sweet red/orange peppers

1- 1/2 c warm water

2 tble unsalted butter

2/3 c corn

1 sm onion

4 hot Italian turkey sausage links (casings removed)(I already buy the ground sausage and I have yet to use turkey sausage)

1 box(6oz) corn bread stuffing mix

2 tbls chopped fresh parsley (have forgotten to use this the 3x I have made it)

3/4 c shredded peper-jack cheese (we used Monterrey jack and that worked)

Directions:

1.  Heat oven to 350, slice peppers in half from stems to bottoms. Remove seeds and membranes. Place pepper halves, cut side down, in a 13x9x2 in 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-high heat.  Add onion and coirn and cook for 4 minutes. Add sausage, breaking apart with 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 and 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.
4.  Bake peppers at 350 for 18-25 minutes, or until cheese is melted and peppers are tender. Serve warm.