Indulge your taste buds with a delightful twist on stuffed peppers! Our recipe for Cream Cheese Stuffed Mini Peppers is a savory delight that will leave you craving for more. With a perfect balance of flavors, the creaminess of the cheese complements the savory sausage, creating a tantalizing combination that’s sure to impress. Whether you’re hosting a dinner party or looking for a comforting weeknight meal, these stuffed peppers are a surefire hit. The vibrant colors of the peppers add a touch of elegance to your plate, making them a feast for both the eyes and the palate. So, grab your apron, prepare your taste buds for a flavor explosion, and get ready to savor each delectable bite of these irresistible Cream Cheese Stuffed Mini Peppers!
Ingredients
- 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
Directions
- 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.
