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Sausage & Cream Cheese Stuffed Peppers

A delicious and easy dish featuring bell peppers filled with a savory sausage and creamy cheese mixture, perfect for family gatherings or busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bell peppers (any color) Choose a mix of colors for added flavor.
  • 1 pound sausage (Italian or your choice) Ground sausage works best.
  • 8 oz cream cheese, softened Make sure it's softened for easy mixing.
  • 1 cup shredded cheddar cheese Optional for topping.
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • to taste Salt and pepper Adjust to your preference.

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 375°F (190°C) to get it ready for baking.
  2. Prepare the Peppers: Cut the tops off the bell peppers and carefully remove the seeds.
Cook the Filling
  1. In a skillet, cook the sausage over medium heat until browned and cooked through.
  2. Add diced onion and minced garlic; sauté until the onion is translucent.
Mix in Cheese
  1. Lower the heat and stir in the softened cream cheese. Mix until creamy and well combined.
Stuff the Peppers
  1. Fill each bell pepper with the sausage and cheese mixture, pressing it down as you go.
  2. Top with shredded cheddar cheese for an extra layer of goodness.
Bake
  1. Place the stuffed peppers in a baking dish. Bake for 25-30 minutes or until they’re tender and the cheese is bubbly.

Notes

Leftover peppers can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen before baking for up to 2 months.