Italian Sausage and Cream Cheese Stuffed Mini Peppers
Ingredients
- 12 - 18 sweet mini peppers, halved and seeded
- 1-pound mild Italian sausage, cooked, drained well of fat and crumbled
- 1 8-ounce package cream cheese, softened
- 1/2 cup cheddar cheese or shredded Monterrey jack, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Pre-heat oven to 350°F.
- Wash and slice the peppers in half lengthwise and remove ribs and seeds.
- Place them on a parchment lined baking sheet.
- In a medium bowl, mix 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.