Rating: 4.5 stars 4.5
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A delicious, easy stuffed pepper recipe. A go-to if your family loves cream cheese!

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
5 mins
total:
50 mins
Servings:
8
Yield:
8 stuffed pepper halves
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Cook's Note:

Each kind of pepper will use a different cooking time, I use green for mine.

Nutrition Facts

321 calories; protein 15.3g; carbohydrates 6.6g; fat 25.8g; cholesterol 73.3mg; sodium 802.5mg. Full Nutrition
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