Prep Time::20 mins
Cook Time::25 mins
Additional Time::5 mins
Total Time::50 mins
Servings::8
Yield::8 stuffed pepper halves
Ingredients
1 pound bulk sage-flavored pork sausage
1 (8 ounce) package cream cheese, at room temperature
1 cup shredded Parmesan cheese
1 tablespoon bacon bits, or to taste
1 clove garlic, minced, or to taste
salt and ground black pepper to taste
4 large bell peppers – halved, seeded, and stems removed
2 tablespoons shredded Cheddar cheese, or to taste
Directions
Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined.
Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan.
Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.
Let sit for 5 minutes before removing from the pan.
Cook’s Note
Each kind of pepper will use a different cooking time. I use green bell peppers.