Ingredients
16 fresh pork sausage links (about 1 pound)1/2 medium green pepper, chopped1/2 medium sweet red pepper, chopped1 tablespoon canola oil3 cups cooked long grain rice4 to 5 medium tomatoes, peeled and chopped1 package (10 ounces) frozen corn, thawed1 cup shredded cheddar cheese2 tablespoons minced fresh parsley1 tablespoon Worcestershire sauce1 teaspoon salt1 teaspoon dried basil1 cup soft bread crumbs2 tablespoons butter, melted
Preparation
Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients.
Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through.
