Ingredients:
4 large bell peppers, halved and seeded
1 lb Plew Farm ground pork sausage
1 cup fresh or frozen sweet corn kernels
0.5 medium yellow onion, diced
2 garlic cloves, minced
3 tablespoons Plew Farm pure maple syrup
1 tablespoons olive oil
0.5 teaspoons smoked paprika
0.5 teaspoons salt
0.25 teaspoons black pepper
0.5 cups shredded cheddar cheese (optional)
2 tablespoons chopped fresh parsley, for garnish
Instructions:
Prep the peppers: Brush cut sides of large bell peppers, halved and seeded with 1 tablespoons olive oil and set aside on a baking sheet or grill-safe tray, cut side up.
Brown the sausage: In a large skillet over medium heat, cook Plew Farm ground pork sausage with onion, diced and garlic cloves, minced, breaking it up, until browned and cooked through, about 8 minutes .
Add corn and glaze: Stir in sweet corn kernels, maple syrup, smoked paprika, salt, and black pepper. Cook 4 minutes until corn is warmed through and everything is coated in the glaze.
Stuff the peppers: Spoon the sausage mixture generously into each pepper half, mounding slightly. Top with shredded cheddar cheese (optional) if using.
Roast or grill: Bake at 400°F for 20 minutes , or grill over medium-indirect heat with the lid closed, until peppers are tender and edges are charred.
Garnish and serve: Sprinkle with chopped fresh parsley, for garnish and serve warm.