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Sausage and cream cheese-stuffed mini peppers

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Ingredients
  

  • 1 lb sweet or hot Italian sausage, cooked
  • 1 lb mini peppers
  • ½ c shredded cheddar cheese
  • 8 oz cream cheese at room temperature
  • ½ c grated parmesan cheese
  • salt
  • pepper

Instructions
 

  • Preheat oven to 350º.
  • Line a baking sheet with parchment paper.
  • Cook sausage and drain any fat.
  • Cut the peppers in half lengthwise. Remove ribs and seeds.
  • Combine cream cheese, sausage, cheeses, and salt and pepper. Add salt and pepper to taste.
  •  Fill the peppers, dividing the mixture between them.
  • Place on baking sheet and bake for 12-14 minutes.

Notes

The peppers should be baked upright so that the filling doesn’t ooze out during cooking. If a pepper won’t sit upright, take a very thin slice of the bottom. Take care not to slice through to the filling.