Sausage Stuffed Mini Bell Peppers With Cream Cheese
Servings: 8 people
Calories: 323kcal
These Sausage Stuffed Mini Bell Peppers With Cream Cheese are a delicious appetizer for any party. Sweet baby peppers are roasted in the oven and stuffed with a deliciously creamy filling. They're perfect for holiday parties or even game day tailgating!
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Ingredients
- 9 mini sweet peppers sliced in half lengthwise seeds and membranes removed
- ⅓ lb ground sausage spicy or sweet
- 6 oz cream cheese
- ¼ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup shredded cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chives finely chopped
Instructions
- Preheat oven to 400°F.
- Slice your peppers in half lengthwise and lightly drizzle with olive oil. Place them on a baking sheet lined with parchment paper. Set aside.
- Add 1-2 tablespoon of oil in a skillet over medium-high heat and brown your sausage making sure to chop it up into fine pieces using the end of a wooden spoon or spatula.
- Add garlic powder, onion powder and salt & pepper (to your liking). Drain excess grease and set aside to cool.
- In a large bowl, add the cream cheese, sour cream, chives, cooled cooked sausage, ⅓ cup of shredded cheddar cheese (reserve the rest for topping), and Worcestershire sauce and mix until incorporated.
- Fill each pepper with about a tablespoon of filling and top with remaining cheddar cheese.
- Bake on middle to bottom rack for 8-10 minutes or until peppers are soft and cheese is fully melted. (You still want your peppers to have a slight bite to them.) Garnish with extra chives and serve!
Notes
Yield: 18 mini stuffed peppers
Stuff your peppers in advance and store them on a baking sheet in the fridge. Pop them in the oven before company arrives.
Nutrition
Calories: 323kcal | Carbohydrates: 13.8g | Protein: 12.6g | Fat: 24.1g | Saturated Fat: 11.8g | Cholesterol: 73mg | Sodium: 515mg | Fiber: 2.4g | Sugar: 6.3g