Sausage Cream Cheese Stuffed Peppers Recipes

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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

CREAM CHEESE AND SAUSAGE STUFFED MINI PEPPERS



Cream Cheese and Sausage Stuffed Mini Peppers image

Perfect for game day or entertaining at home, these colorful stuffed peppers filled with cream cheese and sausage are an easy and impressive appetizer.

Provided by Liz Berg

Categories     Appetzier

Time 24m

Number Of Ingredients 6

1 pound fresh Divine Flavor Tribelli peppers (sweet mini peppers)
1 pound mild Italian sausage (cooked, crumbled, drained of fat)
8 ounces cream cheese (at room temperature)
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper to taste

Steps:

  • Cut peppers in half lengthwise and remove ribs and seeds. Place them on a parchment lined baking sheet.
  • Preheat the oven to 350 degrees.
  • Make the filling by mixing the sausage, cream cheese, cheddar and Parmesan together until well combined. Taste filling and add salt and/or pepper if needed.
  • Fill the peppers with the sausage mixture. Bake for 12-14 minutes. Serve warm.

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

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

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

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.

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