Sausage Stuffed Sweet Mini Peppers Recipes

ITALIAN SAUSAGE STUFFED MINI PEPPERS

Steps:

• Heat the oven to 400°F (204°C). Slice each mini sweet pepper in half lengthwise, then slice/scoop out the pith and seeds and discard. Place each pepper half on a sheet pan with the cut-side up.
• Once all of the peppers are on the pan, lightly drizzle them with olive oil and season with salt and pepper. Bake for 7 minutes to slightly soften them up, then set aside. Lower the oven temperature to 350°F (177°C) once the peppers are done.
• Add Italian sausage to a pan set over medium heat, breaking it into small crumbles as it cooks. Once fully cooked (no longer pink), transfer sausage crumbles to a paper-towel lined plate to cool.
• Clean out pan to use again. Add 1 Tablespoon of olive oil to the pan and set it over medium/low heat. Once heated add diced onion and cook for 5-6 minutes, then add garlic. Cook, stirring occasionally, until the onions are golden and tender. Remove the pan from the heat.
• In a medium mixing bowl, add cooked and crumbled sausage, sauteed onion and garlic mixture, cream cheese, 1 ounce (about ⅓ cup) of the shredded cheese, parsley, basil, and crushed red pepper. Stir well to break up the cream cheese until all ingredients in the filling mixture are evenly combined.
• If you find excess liquid has pooled in the peppers as they've cooled, you may wish to blot it before stuffing them so the filling doesn't slide around. Stuff each pepper half with the filling, pressing it into the peppers well. Top evenly with the remaining shredded cheese.
• Bake (now at 350°F) for 8-10 minutes, or until the cheese has melted and the stuffed mini peppers are heated well throughout. Serve warm.

SAUSAGE STUFFED SWEET MINI PEPPERS

Steps:

• Preheat oven to 350. Cut peppers in half lengthwise, leaving stems attached. Remove seeds and membranes to make room for stuffing.
• Cook sausage in a pan for a minute or two, breaking it up into small crumbles, then add garlic and crushed red pepper flakes. Continue cooking until sausage is cooked through.
• Add sausage/garlic mixture to softened cream cheese in a medium bowl. Add black pepper and chives and mix thoroughly. Spoon sausage/cream cheese mixture into the pepper halves. Sprinkle the tops with a little parmesan cheese and bake for 10-12 minutes.

SAUSAGE STUFFED MINI SWEET PEPPERS

Steps:

• Preheat your oven to 400 degrees F. Wash your sweet peppers and cut each one in half lengthwise, leaving stems intact. Be sure to lay each pepper down to see which way to cut, ensuring they will lay flat on your baking sheet. Remove seeds and membranes. Spread 1 tablespoon of olive oil onto a large baking sheet. Place peppers on the sheet and toss to coat in olive oil. Turn all peppers cut sides up, salt lightly and bake for 6 to 8 minutes to soften.
• Crumble and thoroughly cook the Hatfield Sweet Italian Ground Sausage. Drain grease and set aside to cool.
• In a medium bowl mix together the room temperature cream cheese, garlic powder, parsley, salt, pepper and the shredded cheese. Stir sausage into the mixture and combine well.
• Spoon the sausage and cheese mixture into the pepper halves. Sprinkle with extra cheese to your taste and bake your sausage stuffed sweet peppers for 5 to 7 more minutes or until cheese is melted. Serve and enjoy while warm!

STUFFED SWEET PEPPERS

Steps:

• For the yogurt sauce: Mix the yogurt, dill, garlic, salt and oil in a bowl.
• For the stuffed sweet peppers: Preheat the oven to 400 degrees F. Heat some oil in a pan. Add the onions and cook until soft. Add the carrots and cook, stirring occasionally, until soft. Transfer the onion mixture into a large mixing bowl. Fold the pork into the mixture. Add the rice, savory, dill, salt, pepper and paprika and blend well.
• Fill the peppers with the pork mixture. Place the peppers on a baking pan with raised sides. Add enough water to barely cover the bottom of the pan. Cover the pan with foil and bake, about 30 minutes. Uncover the foil and bake, about 3 minutes. Serve the peppers with the yogurt sauce.

SWEET AND SPICY SAUSAGE AND MINI RAINBOW PEPPERS

Steps:

• Add peppers, olive oil, vinegar, sugar, granulated garlic, salt and pepper to a large skillet and toss to coat. Place the skillet over medium-high heat and saute the peppers until they start to get slightly tender, 3 to 5 minutes. Nestle in the sausages amongst the peppers and lower the heat to low, then cover and gently simmer until the sausages are about 145 degrees F, 5 to 10 minutes.
• Meanwhile, preheat a grill or grill pan over medium-high heat. Remove the sausage from the skillet and grill until charred and the internal temperature reaches 165 degrees F, about 10 minutes. Place back in the skillet with the mini sweet peppers and serve.

SAUSAGE STUFFED MINI PEPPERS

Steps:

• Brown sausage in skillet. Remove to a paper towel lined plate.
• While the sausage is cooking, prepare stuffing mix according to the package directions.
• Place halved peppers on a baking sheet and preheat the broiler to high.
• Stir together stuffing mix and sausage. Scoop 1 Tablespoon of this mixture into each pepper half. Press down gently with your finger to fill pepper. Sprinkle each filled pepper half with 2 teaspoons of cheese.
• Broil until cheese is melted and bubbly. Serve immediately.

STUFFED MINI SWEET PEPPERS

Steps:

• 1. Cut peppers in two and remove seeds.
• 2. Brown sausage, drain and crumble.
• 3. Mix sausage with cream cheese and parmesan.
• 4. Stuff each pepper half with the sausage/cheese mixture.
• 5. Bake at 350 until brown on top.

CHEESY SAUSAGE-STUFFED MINI PEPPERS

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.

AIR FRYER MINI PEPPERS STUFFED WITH CHEESE AND SAUSAGE

Steps:

• Heat a large nonstick 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; set aside.
• Preheat an air fryer to 350 degrees F (175 degrees C).
• Cut a slit in one side of each sweet pepper lengthwise from stem to tip. Brush peppers with 1 tablespoon olive oil and place in the air fryer basket.
• Cook in the preheated air fryer for 3 minutes. Shake the basket and cook until peppers start to brown and soften, about 3 minutes more. Remove peppers and let stand until cool enough to handle; leave air fryer on.
• While peppers are cooling, stir together sausage, cream cheese, Cheddar cheese, blue cheese, chives, garlic, and black pepper in a medium bowl until well combined. Mix bread crumbs with remaining 1 tablespoon olive oil in a small bowl.
• Spoon cheese mixture into each pepper and sprinkle with bread crumb mixture. Place stuffed peppers in the air fryer basket, working in batches if necessary, and cook until filling is heated through and bread crumbs are toasted, 4 to 5 minutes. Cool slightly; serve warm.

STUFFED MINI PEPPERS W/ITALIAN SAUSAGE

Steps:

• Pre-heat oven 375 degrees Place sausage in medium size bowl.. add breadcrumbs, grated cheese, garlic powder and black pepper ... mash and blend ingredients with fork until all blended.
• Stuff each pepper with sausage mixture. Before placing peppers in baking dish, dip each pepper (2/3rds up pepper) in olive oil (custard dish is good to use for olive oil dipping) .. place peppers in lightly oiled baking pan.(uncovered)
• Bake for 25-30 minutes .. remove from oven, with baster remove excess grease ... cover each pepper top with marinara sauce and Italian shredded cheese ... return to oven for another 10 minutes. Remove from oven and serve hot or warm... Enjoy! For easy serving have toothpicks handy.
• Note: *You can omit the marinara sauce and just top with shredded Italian cheese (or cheese of your choice) and baked for an additional 7 minutes.

STUFFED SWEET PEPPERS

Steps:

• Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker. , In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers. , Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender.