4 large bell peppers
1 cup warm water
2 TBSP unsalted butter
2/3 cup corn kernels
1 small onion, chopped
1 lb hot or mild Italian sausage links, casings removed
1 box (6 oz) cornbread stuffing mix (like Stove Top)
3/4 cup pepper jack or monterey jack cheese
Heat oven to 350. Slice peppers in half from top to bottom. Remove seeds and membranes.
Melt butter in pan; add onion and cook until soft. Add sausage and cook until no longer pink. Add water and corn and bring to simmer. Add stuffing mix and stir just until combined. Remove from heat, cover, and let stand for 5 minutes.
Divide filling among peppers and sprinkle with cheese. Bake 25-30 minutes or until peppers are tender.