Sausage And Cheese Stuffed Peppers Recipes

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SAUSAGE AND BLUE CHEESE STUFFED PEPPERS



Sausage and Blue Cheese Stuffed Peppers image

This family favorite combines some of our most-enjoyed ingredients: sausage, blue cheese and sweet peppers. The ease of preparation and slow-cooker convenience make this a go-to meal for busy weeknights. -Peggy Mehalick, Mountain Top, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 4 servings.

Number Of Ingredients 15

2 medium sweet red peppers
2 medium sweet yellow peppers
1 jar (14 ounces) pizza sauce or pasta sauce, divided
1 pound uncooked bulk pork sausage
3/4 cup uncooked instant rice
1 small onion, chopped
1 small tomato, seeded and chopped
1/2 cup crumbled blue cheese
1 large egg, lightly beaten
2 tablespoons chopped ripe olives
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 to 1/2 teaspoon crushed red pepper flakes, optional
Crumbled blue cheese, optional

Steps:

  • Cut and discard tops from peppers; remove seeds. Pour sauce into bottom of a 4- or 5-qt. slow cooker, reserving 3/4 cup. In small bowl, combine remaining ingredients; add reserved sauce. Spoon mixture into peppers; place in slow cooker. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours. , Spoon cooking juices over peppers. If desired, top with additional blue cheese.

Nutrition Facts : Calories 593 calories, Fat 39g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1510mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 5g fiber), Protein 25g protein.

PEPPERS STUFFED WITH CREAM CHEESE AND SAUSAGE



Peppers Stuffed with Cream Cheese and Sausage image

A delicious, easy stuffed pepper recipe. A go-to if your family loves cream cheese!

Provided by HazelCooks

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 50m

Yield 8

Number Of Ingredients 8

1 pound bulk sage-flavored pork sausage
1 (8 ounce) package cream cheese, at room temperature
1 cup shredded Parmesan cheese
1 tablespoon bacon bits, or to taste
1 clove garlic, minced, or to taste
salt and ground black pepper to taste
4 large bell peppers - halved, seeded, and stems removed
2 tablespoons shredded Cheddar cheese, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined.
  • Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan.
  • Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.
  • Let sit for 5 minutes before removing from the pan.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 6.6 g, Cholesterol 73.3 mg, Fat 25.8 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 12.6 g, Sodium 802.5 mg, Sugar 3.4 g

CHEESY SAUSAGE-STUFFED MINI PEPPERS



Cheesy Sausage-Stuffed Mini Peppers image

These quick-bite peppers stuffed with a mixture of mushrooms and Jimmy Dean fresh sausage and topped with mozzarella cheese make ideal appetizers or a satisfying meal on their own. Using a pre-cooked rice of your choice makes these bites not only quick to eat but quick to prepare as well.

Provided by JimmyDean

Categories     Stuffed Bell Peppers

Time 40m

Yield 2

Number Of Ingredients 8

2 tablespoons canola or vegetable oil, divided
1/4 (1-pound) package Jimmy Dean Premium Pork Sausage
¼ cup diced mushrooms
1 cup pre-cooked white rice
2 tablespoons chopped fresh parsley
1 cup shredded mozzarella cheese, divided
salt and ground black pepper to taste
1 pound mini bell peppers, halved lengthwise and seeded

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
  • To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.
  • In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.
  • Top each pepper with additional cheese, and bake for 10 to 15 minutes.
  • Carefully remove the peppers from the oven and let cool for 5 minutes before serving.

SAUSAGE STUFFED BELL PEPPERS



Sausage Stuffed Bell Peppers image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

4 medium green bell peppers
8 ounces ground pork sausage
1 1/2 cups chopped onions
1/2 cup chopped celery
2 teaspoons minced garlic
1 1/2 cups cooked long-grain rice
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon Essence, plus more for seasoning, recipe follows
1/4 cup chopped green onions, green part only
1 tablespoon chopped parsley leaves
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan
4 teaspoons unsalted butter
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
  • In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
  • In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

SAUSAGE POPPER-STUFFED PEPPERS



Sausage Popper-Stuffed Peppers image

This is a quick and easy stuffed poblano pepper meal or appetizer that's full of flavor.

Provided by Annie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 5

Number Of Ingredients 7

1 pound bulk pork sausage
1 teaspoon ground fennel seeds, or more to taste
1 teaspoon dried sage, or more to taste
salt and ground black pepper to taste
5 poblano peppers, halved
1 (8 ounce) package cream cheese
½ (8 ounce) package shredded pepper Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir sausage with fennel, sage, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes.
  • Place peppers into a baking dish. Spread 1/2 to 1 ounce cream cheese into each pepper. Add sausage mixture to each pepper and sprinkle with pepper Jack cheese.
  • Bake in the preheated oven until softened and bubbly, about 20 minutes.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 7.5 g, Cholesterol 125.6 mg, Fat 42.9 g, Fiber 3.1 g, Protein 22 g, SaturatedFat 20.7 g, Sodium 1122.9 mg, Sugar 1.7 g

PEPPERS STUFFED WITH SAUSAGE AND CREAM CHEESE



Peppers Stuffed with Sausage and Cream Cheese image

This easy, cheesy dinner is one of me and my wife's favorites! Depending on the peppers you get, these can have a little zing to them! We liked to prepare spaghetti with our favorite pasta sauce as a side dish for these stuffed peppers with cream cheese.

Provided by Mike Summers

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 5

4 large Cubanelle peppers, stemmed and seeded
1 pound mild Italian pork sausage
1 (8 ounce) package cream cheese, softened
¼ cup pasta sauce, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
  • Bring a large pot of water to a rolling boil. Drop peppers into the boiling water. Turn heat off and let peppers soak until softened a bit, about 5 minutes. Remove peppers and set aside until cool enough to handle.
  • Mix sausage and cream cheese thoroughly in a bowl. Fill peppers with sausage mixture and place on the prepared baking sheet. Roll any extra sausage mixture into meatballs and place next to the stuffed peppers. Spoon pasta sauce over peppers and meatballs and sprinkle with Parmesan cheese.
  • Bake in the preheated oven until sausage mixture starts to turn golden brown and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 35 minutes.

Nutrition Facts : Calories 509.2 calories, Carbohydrate 11.1 g, Cholesterol 108.7 mg, Fat 42.4 g, Fiber 3 g, Protein 21.7 g, SaturatedFat 20.3 g, Sodium 1222.3 mg, Sugar 3.7 g

SAUSAGE STUFFED JALAPENOS



Sausage Stuffed Jalapenos image

Jalapeno pepper halves are stuffed with cheese and sausage. You will love this spicy appetizer treat!

Provided by MERLOT_58

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 45m

Yield 12

Number Of Ingredients 5

1 pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese
1 pound large fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
  • In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
  • Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

Nutrition Facts : Calories 361.6 calories, Carbohydrate 4.3 g, Cholesterol 57.5 mg, Fat 34.3 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 12.3 g, Sodium 601.3 mg, Sugar 2.1 g

MAKEOVER SAUSAGE-STUFFED PEPPERS



Makeover Sausage-Stuffed Peppers image

I started preparing stuffed peppers only because my husband loves them so much. I was surprised to discover how much I enjoyed them, too. I prefer yellow or red bell peppers for mine, since they have a sweeter, milder flavor than green. -Tami Kuehl, Loup City, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 11

2 cups instant brown rice
4 medium green peppers
3/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
1 celery rib, chopped
1 shallot, chopped
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 cup shredded cheddar cheese

Steps:

  • Cook rice according to package directions. Meanwhile, cut tops from peppers; chop tops, discarding stems, and set aside. Remove seeds from peppers., In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., In a large skillet, cook the sausage, onion, celery, shallot and chopped green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the rice, soy sauce, chili powder, garlic powder and cayenne. Spoon into peppers. Place in an 8-in. square baking dish coated with cooking spray., Cover and bake at 350° for 35-40 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 359 calories, Fat 11g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 621mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

SAUSAGE AND CHEESE-STUFFED POBLANO PEPPERS WITH QUICK-PICKLED RED ONIONS AND RADISHES



Sausage and Cheese-Stuffed Poblano Peppers with Quick-Pickled Red Onions and Radishes image

Get ready for a new take on stuffed peppers! Stuffed with spiced ground pork, topped with melty cheese and garnished with quick pickles and cilantro, these poblano peppers are as beautiful to look at as they are delicious! You can swap out the pork for any protein you'd like and use the extra pickles for sandwiches or salads.

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/3 cup plus 1 tablespoon white vinegar
1/2 teaspoon granulated sugar
Kosher salt
1 small red onion, thinly sliced lengthwise
2 small radishes, thinly sliced
1 tablespoon olive oil
4 large poblano peppers, stemmed, halved lengthwise and seeded
1 pound ground pork
2 cloves garlic, grated
1 tablespoon smoked paprika
2 teaspoons chili powder
2 teaspoons ground cumin
6 ounces shredded jack cheese
Cilantro leaves and tender stems, for garnish

Steps:

  • Position a rack on the top of the oven and preheat to broil.
  • Combine the vinegar, sugar, 1 teaspoon salt and 1/3 cup warm water in a mason jar. Cover and shake to combine until the sugar and salt dissolve. Add the onions and radishes and set aside.
  • Drizzle the oil over the peppers, season with 1 teaspoon salt and arrange on a baking sheet cut-side up. Broil on the upper rack of the oven until blistered and softened, 4 to 6 minutes.
  • Mix together the pork, garlic, paprika, chili powder, cumin and 2 teaspoons salt in a large bowl. Transfer to a large skillet over medium-high heat and cook, breaking up the pork into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes. Remove from the heat, drain the excess fat and set aside to cool.
  • Stir half of the cheese into the pork. Distribute the mixture evenly in the cavities of the peppers. Top with remaining cheese and broil until melted and bubbly, 2 to 3 minutes.
  • Top with the pickled onions and radishes. Garnish with cilantro and enjoy!

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From therecipes.info


SAUSAGE, CHEESE, AND BREAD CRUMB STUFFED JALAPENO PEPPERS WITH …
Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper. Wash the jalapeño peppers, cut in half lengthwise, and use a tea- spoon to remove the seeds and membrane. You can leave the stems or cut them off. Stir together the sausage, eggs, bread crumbs and cheese until well-combined. Stuff each of the jalapeño halves ...
From more.ctv.ca


SAUSAGE STUFFED SWEET PEPPERS — SCRATCH PANTRY
2021-11-24 These stuffed peppers make the best appetizer for any occasion. They are quick and easy to make and pack a flavorful punch! Ingredients. 1 pound mild pork sausage . 8 ounces of cream cheese, cubed . 30 fresh sweet snacking peppers, halved lengthwise and deseeded . 1/4 cup Parmesan cheese . Directions. Preheat oven to 350 degrees F (175 degrees C). …
From scratchpantry.com


SAUSAGE AND CHEESE-STUFFED POBLANO PEPPERS - FOOD NETWORK
In this class, Elena Besser will show us a delicious twist on classic stuffed peppers by stuffing poblanos with a cheesy, meaty mixture and serving them with zesty quick pickled vegetables.
From foodnetwork.com


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