We had friends over for dinner a couple weeks ago. And my friend Sarah, showed up with an appetizer that everyone went crazy for and loved! If Kevin and Ella will eat it then I know it is a hit! So I had to get the recipe. It is one of those recipes that once you read this blog post you won’t be back to read it again. Make it once and you won’t forget it.
I shared the recipe over on Instagram stories that night my friend brought it to our dinner. And the messages haven’t stoped coming in “what was that recipe again?” So I thought stuffed peppers needed a blog post.
Next I made the stuffed peppers for a party that only women were at. We were supposed to bring salad’s. But I am one of those people who question’s if someone else will bring my same salad. Because we don’t want to have too much of the same salad. And my salad will go to waste! So I opted to make the stuffed peppers.
The stuffed peppers were gone first. Pan licked clean. Salad bowls full.
Basically I am telling you to make these peppers if you want to be the talk of the party.
A reader messaged me and told me she ate them for breakfast! And yes, they could totally count as breakfast!
Stuffed Pepper Recipe-
- 15-20 Sweet Peppers
- 1/2 cup ground pork sausage cooked
- 1 block cream cheese
- 1/2 cup shredded Mexican blend cheese
Slice sweet peppers in half, you can leave seeds in or remove. Mix the sausage with the cream cheese. Fill each of the pepper halves with cream cheese mixture and top with shredded cheese. Heat oven to broil and broil peppers for about 3-5 minutes (watch closely, just until browned on the top).
There are variations you could do too! One way is instead of sausage use ground turkey or meat and add in 1 tablespoon of taco seasoning to the cream cheese and meat mixture.
I have had a similar version to this filled in mushrooms. I have to say I like this WAY more than that recipe. It feels lighter!
Sausage and cream cheese mixture-
Or ground chicken, taco seasoning and cream cheese mixture-
When I made it at home I let it broil about 3 mixtures and it was already looking too browned on the top. When I broiled it at our church it took closer to 5 minutes to get golden on the top. Watch closely!
Enjoy! Let me know if you have made this before and variations you have tried!
Looks yummy. What’s your favorite sausage for this?
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I get an all natural group pork sausage, a breakfast sausage at our local grocery store! I forgot the name but it is the tube shape in the frozen section…
Yum! I can’t wait to give this recipe a try! Thanks for sharing!
We used jalepeno peppers with the same filling and it is great. We remove the seeds from the jalepenos (do this outside and with gloves!) which makes them not too spicy. Every once in a while you still get a hot one, but they are always gone quickly.
I made your peppers for guests recently. They were excellent! I increased the sausage amount and used Jimmy Dean brand. I tried a few jalapeños with NO seeds and the regular sweet ones. Loved all of them! A real keeper, thanks so much.
YUM! I love those tiny peppers!!