Sausage And Cream Cheese Stuffed Peppers: A Delicious And Easy Recipe

Sausage And Cream Cheese Stuffed Peppers: A Delicious And Easy Recipe

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Are you looking for a tasty and easy-to-make dish for your next dinner party or family gathering? Look no further than sausage and cream cheese stuffed peppers! This flavorful and satisfying recipe is sure to please even the pickiest eaters.

Ingredients:

  • 6 large bell peppers (any color)
  • 1 lb. ground sausage
  • 8 oz. cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne pepper

Instructions:

  1. Preheat your oven to 375°F.
  2. Cut the tops off the peppers and remove the seeds and membranes.
  3. In a large skillet, cook the sausage over medium-high heat until browned and crumbled.
  4. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
  5. Add the cream cheese, cheddar cheese, salt, black pepper, paprika, and cayenne pepper to the skillet and stir until everything is well combined.
  6. Spoon the sausage mixture into the peppers, filling them to the top.
  7. Place the peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the filling is golden brown and bubbly.
  8. Serve hot and enjoy!
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Nutritional Information:

Per serving (1 stuffed pepper):

  • Calories: 386
  • Total Fat: 30g
  • Saturated Fat: 14g
  • Cholesterol: 87mg
  • Sodium: 883mg
  • Total Carbohydrates: 13g
  • Dietary Fiber: 3g
  • Total Sugars: 6g
  • Protein: 17g

Cooking Time:

Preparation time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes

Equipment:

  • Large skillet
  • Baking dish

Serving Suggestions:

Sausage and cream cheese stuffed peppers make a great main dish for any meal. Serve them with a side salad or some roasted vegetables for a complete and satisfying meal.

Variations:

There are many ways to customize this recipe to suit your taste preferences. Here are some ideas:

  • Use different types of sausage, such as spicy Italian or chorizo.
  • Add some diced tomatoes or green chilies to the filling for extra flavor.
  • Top the peppers with some additional shredded cheese before baking.
  • Use mini sweet peppers instead of large bell peppers for a fun appetizer.

Substitutions:

If you don’t have all the ingredients on hand, here are some substitutions you can make:

  • Instead of ground sausage, use ground beef, ground turkey, or even crumbled tofu for a vegetarian option.
  • Use any type of shredded cheese you like, such as mozzarella, pepper jack, or gouda.
  • If you don’t have cream cheese, try using ricotta or cottage cheese instead.
  • Instead of diced onion and garlic, use 1 tsp. onion powder and 1 tsp. garlic powder.

Storage:

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven before serving.

Tips:

  • Make sure to choose bell peppers that are large and evenly shaped so they stand up easily and hold plenty of filling.
  • If you want a milder filling, omit the cayenne pepper.
  • You can also make this recipe ahead of time and refrigerate the stuffed peppers until you’re ready to bake them.
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Notes:

This recipe serves 6 people, with each person getting one stuffed pepper. If you’re serving a larger crowd, you can easily double or triple the recipe.

Frequently Asked Questions:

Q: Can I use a different type of pepper?

A: Yes, you can use any type of pepper you like. Try using poblano peppers, jalapeño peppers, or even banana peppers for a different flavor.

Q: Can I freeze the stuffed peppers?

A: Yes, you can freeze the stuffed peppers before baking them. Simply wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to bake them, thaw them in the refrigerator overnight, then bake as directed.

Recipe #2: Spicy Sausage and Cream Cheese Stuffed Peppers

If you’re a fan of spicy foods, try this version of sausage and cream cheese stuffed peppers that packs a punch!

Ingredients:

  • 6 large bell peppers (any color)
  • 1 lb. spicy ground sausage
  • 8 oz. cream cheese, softened
  • 1 cup shredded pepper jack cheese
  • 1/2 cup diced jalapeño peppers
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. cumin
  • 1/4 tsp. cayenne pepper

Instructions:

  1. Preheat your oven to 375°F.
  2. Cut the tops off the peppers and remove the seeds and membranes.
  3. In a large skillet, cook the sausage over medium-high heat until browned and crumbled.
  4. Add the jalapeño peppers and garlic to the skillet and cook until softened, about 3 minutes.
  5. Add the cream cheese, pepper jack cheese, salt, black pepper, cumin, and cayenne pepper to the skillet and stir until everything is well combined.
  6. Spoon the sausage mixture into the peppers, filling them to the top.
  7. Place the peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the filling is golden brown and bubbly.
  8. Serve hot and enjoy!
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This recipe serves 6 people, with each person getting one stuffed pepper. If you’re serving a larger crowd, you can easily double or triple the recipe.

Personal Thoughts:

Sausage and cream cheese stuffed peppers are one of my go-to recipes when I’m looking for something easy and delicious to make for dinner. The combination of sausage, cream cheese, and cheese is so flavorful and satisfying, and the peppers add a nice crunch and sweetness to the dish.

I love that this recipe is so versatile and can be customized in so many ways. You can use different types of sausage, cheese, and peppers to suit your taste preferences, and the recipe is easy to double or triple if you’re feeding a crowd.

If you haven’t tried sausage and cream cheese stuffed peppers yet, I highly recommend giving them a try. They’re sure to become a new favorite in your recipe rotation!