Sausage Stuffed Mini Bell Peppers With Cream Cheese Recipes

PEPPERS STUFFED WITH CREAM CHEESE AND SAUSAGE

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.

SAUSAGE STUFFED MINI BELL PEPPERS WITH CREAM CHEESE

Steps:

• Preheat oven to 400°F.
• Slice your peppers in half lengthwise and lightly drizzle with olive oil. Place them on a baking sheet lined with parchment paper. Set aside.
• Add 1-2 tbsp of oil in a skillet over medium-high heat and brown your sausage making sure to chop it up into fine pieces using the end of a wooden spoon or spatula.
• Add garlic powder, onion powder and salt & pepper (to your liking). Drain excess grease and set aside to cool.
• In a large bowl, add the cream cheese, sour cream, chives, cooled cooked sausage, ⅓ cup of shredded cheddar cheese (reserve the rest for topping), and Worcestershire sauce and mix until incorporated.
• Fill each pepper with about a tablespoon of filling and top with remaining cheddar cheese.
• Bake on middle to bottom rack for 8-10 minutes or until peppers are soft and cheese is fully melted. (You still want your peppers to have a slight bite to them.) Garnish with extra chives and serve!

CREAM CHEESE AND SAUSAGE STUFFED MINI PEPPERS

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 SAUSAGE AND CREAM CHEESE

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.

SAUSAGE CREAM CHEESE STUFFED PEPPERS

Steps:

• 1. In a skillet, crumble and brown sausage. Drain well. In a medium bowl, combine cream cheese and parmesan cheese. Fold in sausage.
• 2. Take peppers and cut in half. Remove seeds (if you are using jalapeno peppers, use rubber gloves). Take sausage mixture (approx. 1T) and put inside of peppers - pushing down slightly. Place on a aluminum foil lined sheet cake pan and bake @ 425 degrees for 15-20 minutes. Baking time may vary a bit depending on the type of pepper you use. This is based on jalapenos.
• 3. Ranch dressing for dipping is optional.