Peppers Stuffed with Cream Cheese and Sausage

01Method

1. 1

   Set the oven to 450°F (230°C) and line a square baking pan with aluminum foil.

2. 2

   In a large skillet over medium-high heat, cook the sausage, breaking it apart, until fully browned and crumbly, about 5 to 7 minutes. Drain off and discard any rendered fat.

3. 3

   In a mixing bowl, blend the cream cheese with Parmesan, bacon bits, and garlic. Fold in the cooked sausage, season with salt and pepper, and work everything together by hand until evenly combined.

4. 4

   Fill each pepper half with the sausage mixture, pressing gently to pack it in without overfilling or underfilling. Arrange the filled peppers in the prepared pan.

5. 5

   Bake for 18 to 20 minutes, until the top of the filling has set slightly. Pull the pan from the oven and scatter Cheddar cheese over the tops immediately.

6. 6

   Allow the peppers to rest in the pan for 5 minutes before serving.