Sausage Stuffed Peppers

If you’ve got a bell pepper, I’ll find a way to stuff it.

Bell peppers are pretty much my favorite vehicle to stuff food inside. Buffalo chicken, balsamic chicken, taco meat, whatever—I’ll constantly find a way to make something new with them.

A few things I’ve found while perfecting the art of stuffed peppers:

• Use red, orange or yellow bell peppers. They’re more flavorful/sweeter than green bell peppers, plus their vibrant colors stand out. The green tends to dull easily.
• If you like crisp-tender veggies, don’t boil or bake the peppers before stuffing them. I’ve found that they taste perfect with just a few minutes in the oven *after* stuffing them.

Today we’re stuffing peppers with the easiest filling ever: cream cheese, sausage, and diced tomatoes. That’s it! Easy enough, right?

I found this recipe on Pinterest and was immediately intrigued. A simple ingredient list, an easy prep introduction, and it all sounded incredibly delicious. I love sausage and cream cheese together, and stuffed inside a bell pepper just sounded ridiculously good. In all, this was probably the easiest stuffed peppers I’ve ever made.

All I had to do was brown the meat, add the cream cheese and tomatoes, and then spoon into peppers. Easy peasy. I baked these peppers for just around 15 minutes—you don’t need much baking time. If you like your peppers softer, bump up the bake time to 20 or 25 minutes.

Enjoy!

Step-By-Step Instructions

Preheat oven to 375 degrees. Place bell pepper halves in a large baking dish and drizzle olive oil on top. Season with salt and pepper.

Heat a pan over medium high heat and add sausage. Cook until browned, about 4-5 minutes.

Stir in cream cheese, garlic powder and tomatoes, juices and all.

Stir and cook until mixture comes together, about 2-3 minutes.

Spoon cream cheese mixture into prepared peppers. Bake, uncovered, for 15-20 minutes.