A delicious, easy stuffed pepper recipe. A go-to if your family loves cream cheese!
Ingredients
- bulk sage-flavored pork sausage: 1 pound
- cream cheese, at room temperature: 1 pack (8 ounce pack)
- Parmesan cheese: 1 cup (shredded)
- bacon bits: 1 Tbsp (to taste)
- clove garlic: 1 piece (minced, to taste)
- salt and ground black pepper: (to taste)
- bell peppers - halved, seeded, and: 4 piece (stems removed)
- cheddar cheese: 2 Tbsp (to taste, shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.
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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.
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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.
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Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan.
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Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.
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Let sit for 5 minutes before removing from the pan.
