Peppers Stuffed With Sausage And Cream Cheese Recipes

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 STUFFED JALAPENOS

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.

SAUSAGE-STUFFED JALAPENOS

Steps:

• In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a small bowl, combine the cream cheese and Parmesan cheese; fold in sausage., Spoon about 1 tablespoonful into each jalapeno half. Place in 2 ungreased 13x9-in. baking dishes. Bake, uncovered, at 425° until filling is lightly browned and bubbly, 15-20 minutes. Serve with ranch dressing if desired.

SAUSAGE & CREAM CHEESE STUFFED BELL PEPPER (KETO)

Steps:

• Preheat oven to 400°F and grease a 9x13 baking pan and a smaller square pan - I use an 8x8 baking dish.
• Brown meat and drain.
• Wash, clean and halve green peppers.
• Add seasonings, cream cheese and cheddar cheese to meat.
• Stuff peppers and bake covered for 15 minutes.
• Add paarmesan cheese and mozzarella cheese and bake uncovered for an additional 5 - 10 minutes until cheese is melted and peppers reach desired tenderness.

STUFFED HOT PEPPERS

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.
• Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.

SAUSAGE POPPER-STUFFED PEPPERS

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.

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 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 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.

BANANA PEPPERS STUFFED W/ SAUSAGE AND CHEESE

Steps:

• 1. Preheat oven to 400 degrees F. Split banana peppers down the side, dig out seed and membranes with a teaspoon, set aside in a big cookie sheet that is sprayed with a Pam type product.
• 2. Brown and drain sausages and place in large mixing bowl. (Have cheeses grated and ready to use ahead of time). Place cheeses, grated onion and garlic along with all ingredients except green enchilada sauce and 1/4 cup mozzarella cheese into bowl with sausages and cream cheese.
• 3. Mix all ingredients well. Stuff by teaspoon full into bananna peppers That have been split down the side and seeds and membranes removed.
• 4. After stuffing is completed, sprinkle enchileda sauce over pepper and grated mozzarella cheese over top.
• 5. Bake in a preheated oven at 400 degrees 35 minutes or until peppers are tender and begin to turn brown. Lift from cookie sheet and enjoy. ***** You can wash and dry peppers to room temperature; Cut into 1/2's and freeze in gallon freezer bag. Be sure to remove as much air as possible. You may have to use a drinking straw to suck out air. The less aiir in bag, the less likely ice will form in bag. Take out as many halves as you need later, stuff while frozen and bake as directed.

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.

ITALIAN SAUSAGE AND CREAM CHEESE STUFFED PEPPERS

Steps:

• Begin by preheating your oven to 400 degrees and then wash the bell peppers.
• Slice the bell peppers length-wise, remove the membranes, add a pinch of salt and pepper to season them, and put them on a greased oven safe tray or dish. In a large non-stick skillet, brown the Italian sausage with the onions.
• Once the sausage is browned, drain any excess fat, add the cream cheese to the skillet and mix well.
• Stuff the peppers with the sausage, cream cheese, and onion mixture.
• Top the peppers with mozzarella cheese and bake at 400 degrees for 15 minutes or until cheese is melted.

ITALIAN SAUSAGE STUFFED BANANA PEPPERS

Steps:

• Preheat the oven to 350°F. Set out a 9 x 13 inch baking dish and a large mixing bowl.
• Prep the banana peppers by cutting off the stems. Use a small knife to slice down one side of each pepper from top to tip. (You don't want to cut the banana peppers in half, but just create a slit so they're much easier to stuff.) Remove the seeds inside and discard. Make sure to wash your hands well with hot soapy water. Even though banana peppers are usually mild, they may leave oils on your hands that can burn your eyes.
• Next, set a small skillet over medium heat. Add the butter, diced onions, and garlic. Salt and pepper liberally, then sauté to soften for 3 to 5 minutes.
• Meanwhile, combine the Italian sausage, cream cheese, Parmesan cheese, egg, Italian seasoning, and crushed red pepper in the mixing bowl.
• Once the onions and garlic have softened, move to the bowl, and mix the sausage mixture by hand until smooth and even.
• Pour the marinara into the baking dish.
• One at a time, scoop up the sausage mixture with your hands and press it down into the banana peppers. Use your finger to press it all the way to the tip filling the banana pepper entirely. The peppers do not have to be closed along the seam, but they also shouldn't be so stuffed that the pepper could crack.
• Place the stuffed banana peppers in the baking dish. Alternate the directions in which they lay so they fit neatly in the dish. Cover the top of the baking dish tightly with foil. Bake for 55 minutes undisturbed.
• Remove the foil and check that the peppers are very soft. Sprinkle the shredded Italian cheese over the top of the banana peppers and place back in the oven for five minutes to melt.
• Serve warm, with marinara and a sprinkling of chopped parsley

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!