This recipe was submitted by my new sister by marriage!! ❤️
— Stuffed Sweet Peppers —
1 bag of mini sweet peppers (they vary in size within each bag, use the largest size pepper, you will likely only need half the bag)
1 8oz package cream cheese, cubed
1/2 roll of hot breakfast sausage
1 small onion, chopped
4 oz grated cheddar jack or cheese of preference
Preheat oven to 425 degrees.
Cut the stem ends of each sweet pepper off, and dice any salvageable portions then set aside to add to mixture later.
Slice Sweet peppers in half – length wise – and remove any seeds.
Spray baking dish with cooking spray and lay peppers evenly along the bottom of baking dish.
Brown 1/2 lb hot sausage in large skillet and drain.
Lower the empty skillet temperature to medium/low heat
Return drained sausage to pan and add cubed cream cheese.
Add remaining diced sweet pepper, onion, salt and pepper to preference.
Cook over medium/low heat until cream cheese is melted thoroughly.
Spread mixture over peppers and top with grated cheese.
Bake covered at 425 degrees for 20-25 minutes.