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Peppers Stuffed with Cream Cheese and Sausage

A delicious, easy stuffed pepper recipe. A go-to if your family loves cream cheese!
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 8 people
Calories 3689.2 kcal

Equipment

  • 1 Large Skillet
  • 1 Mixing Bowl
  • 1 Square Baking Pan
  • 1 Aluminum Foil for lining pan
  • 1 Spatula for cooking sausage

Ingredients
  

Main

  • 1 pound bulk sage-flavored pork sausage
  • 1 8 ounce package cream cheese, at room temperature
  • 1 cup shredded Parmesan cheese
  • 1 tablespoon bacon bits or to taste
  • 1 clove garlic minced, or to taste
  • salt and ground black pepper to taste
  • 4 large bell peppers - halved seeded, and stems removed
  • 2 tablespoons shredded Cheddar cheese or to taste

Instructions
 

  • Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined.
  • Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan.
  • Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.
  • Let sit for 5 minutes before removing from the pan.

Notes

Ensure cream cheese is at room temperature for a smooth, homogenous stuffing mixture, preventing lumps and ensuring even flavor distribution. Thoroughly browning the sausage is crucial for developing deep, savory flavors; do not rush this step. For an enhanced texture and slightly smoky flavor, consider charring the bell peppers briefly under a broiler before stuffing to soften them. Adjust salt and pepper carefully, as the sausage and cheeses already contribute significant seasoning. For extra richness, use a sharp aged Cheddar for the final sprinkle.