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Sausage Stuffed Mini Peppers
These sausage stuffed mini peppers are a yummy mix of spicy sausage, cream cheese, onion and garlic, and they disappear fast!
Course
Appetizer
Cuisine
American
Diet
Gluten Free
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Calories
251
kcal
Author
Kylee Ayotte
Equipment
Sheet Pan
Ingredients
1
lb
sweet mini peppers
1
Tablespoon
olive oil
½
cup
onion
diced
2
cloves
garlic
minced
8
oz
hot Italian pork sausage
8
oz
cream cheese softened
1/2
teaspoon
black pepper
2
green onions
sliced
1
cup
cheddar cheese
divided
US Customary
-
Metric
Instructions
Get prepped
Cut the peppers in half lengthwise, leaving the stems on. Scoop out the seeds and membrane.
Dice the onion, and mince the garlic
Line a baking sheet with parchment paper, and preheat the oven to 350 degrees F.
Make the filling
Heat the olive oil in a large skillet. Cook the onion until softened.
Add the garlic, cook 30 more seconds.
Add the sausage to the skillet and cook, breaking it up as it cooks until browned and cooked through. Remove from heat and cool.
In a large bowl, add the cream cheese, the sausage mixture, black pepper, green onions and half the cheese. Mix well.
Stuff the Peppers
Scoop the filling into the pepper halves, filling them completely (slightly overfilling).
Place on a parchment lined baking sheet, and sprinkle with remaining cheese.
Bake
Bake at 350 degrees for 12-15 minutes.
Remove from oven and cool slightly.
Devour.
Nutrition
Calories:
251
kcal
|
Carbohydrates:
8
g
|
Protein:
11
g
|
Fat:
20
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
52
mg
|
Sodium:
432
mg
|
Potassium:
303
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
2104
IU
|
Vitamin C:
75
mg
|
Calcium:
159
mg
|
Iron:
1
mg