Anaheim Stuffed Peppers
Recipe submitted by Peggy Murdock from West Terre Haute, Indiana and originally featured in the Brickyard to Backyard Cookbook.
Preheat oven to 350° F. Prepare a sheet pan, lined with parchment paper.
Brown sausage in a skillet; drain and add taco seasoning mix and salsa.
Cut Anaheim peppers in half lengthwise and scoop out the seeds. Blanch the peppers in boiling water for about 5 minutes.
Place the blanched peppers on the sheet pan. Fill each with an equal amount of the sausage mixture. Sprinkle shredded cheese over the top and bake approximately 10 minutes at 350° F. or until the cheese is melted. Remove from the oven and serve.
*Add sour cream on the side for tasty snack.