Savory Stuffed Mini Peppers with Sausage

Preheat the oven to 375°F.

Slice the mini sweet peppers in half lengthwise and remove seeds.

In a skillet, heat 1 tablespoon olive oil over medium heat.

Add 1 diced onion and 2 minced garlic cloves, sauté until softened, about 3-4 minutes.

Remove the casing from the Italian sausage and add it to the skillet.

Cook the sausage until browned and cooked through, breaking it apart with a spoon.

In a bowl, combine the cooked sausage mixture with 8 oz cream cheese, 1 cup shredded cheese, 1/4 cup chopped parsley, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.

Mix until well combined and creamy.

Stuff each mini pepper half with the sausage and cheese mixture.

Place the stuffed peppers on a baking sheet.

Sprinkle 1/2 cup breadcrumbs, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper over the stuffed peppers.

Drizzle with 1 tablespoon lemon juice and a little olive oil.

Bake in the preheated oven for 20-25 minutes, until the peppers are tender and the tops are golden.

Remove from the oven and let cool slightly before serving.

Equipment Needed

Spice Level:

Dietary

Allergens