Tired of the typical stuffed pepper filling? This is your recipe!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish.

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  • Heat olive oil in a large skillet over medium heat; cook and stir onion, mushrooms, garlic, and salt until onion is slightly translucent and softened, 7 to 10 minutes.

  • Cook and stir sausage in a separate skillet over medium heat, breaking into crumbles, until browned, about 10 minutes. Add bacon, Neufchatel cheese, and sour cream; stir to combine. Add mushroom mixture to sausage mixture, reserving about 1/4 cup mushroom mixture. Season with garlic and herb seasoning, salt, and black pepper.

  • Warm Alfredo sauce with the reserved mushroom mixture in a pan over medium-low heat, 3 to 5 minutes.

  • Stuff each bell pepper with sausage-mushroom mixture; place in the prepared baking dish. Top each bell pepper with Cheddar cheese; pour warmed Alfredo sauce over and around the bell peppers. Cover baking dish with aluminum foil.

  • Bake in the preheated oven until bell peppers are beginning to soften, about 30 minutes. Remove aluminum foil and bake until cheese is melted, 10 to 20 more minutes.

Nutrition Facts

884.2 calories; protein 38.2g 76% DV; carbohydrates 16g 5% DV; fat 75.4g 116% DV; cholesterol 176.8mg 59% DV; sodium 2284.6mg 91% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/28/2012
Delicious and easy to make but very rich not a dish you want to eat all the time! Read More
(3)

Most helpful critical review

Rating: 3 stars
09/19/2015
The only change I made to it was to use lean ground beef as I didn't have the sausage. Overall it was an ok dish though rather bland. If I were to make it again I'd use maybe a half package of Neufchâtel cheese as it came out very thick and pasty with 1.5. I'd also season it ALOT more. I also had enough filling to fill 5 large peppers. I think it may have been better had I used very small peppers so the filling to pepper ratio would have been more even. Last not but least I did parboil my peppers in salted water for 3 mins before baking them as the recipe stated. My peppers were still too crunchy so I would recommend parboiling for about 5 mins before filling. Read More
16 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/13/2012
This was very good and quite easy to put together. My family really enjoyed it. The only thing I will change next time is only use 1- 8 oz package of the Neufchatel cheese. I grilled Italian sausages as my family of men are all big eaters and served with garlic bread to slop up the Alfredo sauce. Very satisfying! Thanks for sharing. Read More
(3)
Rating: 4 stars
10/21/2012
Very good recipe family loves it. It's a good basic recipe that is easy to vary depending on the ingredients on hand. We cut down the sour cream and the salt because it's plenty salty already between the bacon sausage alfredo and cheese sauces. Read More
(3)
Rating: 4 stars
10/28/2012
Delicious and easy to make but very rich not a dish you want to eat all the time! Read More
(3)
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Rating: 5 stars
10/13/2012
This was excellent! I used feta cheese instead of the two it called for but other than that it was the same and we loved it. Will definitely make this again. The pictures do not do it justice Read More
(3)
Rating: 5 stars
12/04/2012
This recipe is scrumptious and you can really play with it. I used a mixture of fresh mozzarella and sharp white cheddar cheese as well as a store purchased roasted poblano alfredo. If you like mix in a bit of cayenne pepper with your sausage for some extra spice and you have a crowd-pleaser. The best part is this one stuffed bell pepper recipe that won't cause anyone heartburn. Read More
(1)
Rating: 5 stars
01/30/2019
I have made this many times and it always came out awesome! So good on a cold day! Read More
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Rating: 3 stars
09/19/2015
The only change I made to it was to use lean ground beef as I didn't have the sausage. Overall it was an ok dish though rather bland. If I were to make it again I'd use maybe a half package of Neufchâtel cheese as it came out very thick and pasty with 1.5. I'd also season it ALOT more. I also had enough filling to fill 5 large peppers. I think it may have been better had I used very small peppers so the filling to pepper ratio would have been more even. Last not but least I did parboil my peppers in salted water for 3 mins before baking them as the recipe stated. My peppers were still too crunchy so I would recommend parboiling for about 5 mins before filling. Read More
Rating: 5 stars
11/27/2013
I made this last night and used the recipe ingredients listed except for the bacon and mushrooms.(only because I didn't have them and was too lazy to go to the store!) So I decided to add in a cup of cooked rice to the stuffing because I did have that. My family absolutely loved them. Maybe I shouldn't rate it because I didn't make it as listed but I plan on making it with the bacon and mushrooms and I'm certain it will be delicious. Thanks so much for the idea of using the alfredo sauce. A great change from the typical tomato based sauce used on peppers. Will definitely make again! Read More
Rating: 4 stars
08/13/2013
Made this for my family and it was a pretty big hit. I had left over stuffing mix so the next night I used it to stuff mushrooms topped them with Mozzarella and cheddar and OMG yummmmm! Read More