My newfound love! These little mini sweet peppers are the perfect finger food. Great for filling with all kinds of yummy goodness. Try stuffing them with spinach and mushrooms, goat cheese and shallots, pimento cheese and candied jalapeños, taco meat and cheeses, and even guacamole. You can slice off the stem end, stuff them, and grill them on a baking sheet in the oven. Did I say I love these little mini wonders?
Ingredients
12 mini sweet bell peppers
1 pound of Italian sausage, cooked and drained
1 (8 oz) block of cream cheese
1/2 cup of sharp cheddar cheese, grated
1/4 cup chopped Campbell’s candied jalapeños
Directions
Preheat the oven to 400 degrees F.
Cut the mini peppers in half, top to bottom, and remove the seeds and ribs. Set aside. In a medium skillet, brown the sausage while breaking it up into small pieces. Drain any excess fat from the link and remove the skillet from the heat. Cut the cream cheese into small chunks and add the cheddar cheese and candied jalapeños into the skillet with the sausage. Mix until blended.
Place the peppers cut side up in a nine-by-13-inch baking dish covered with foil. Evenly divide the sausage mixture among the pepper halves. Bake for 15-20 minutes until the peppers look soft and the sausage is slightly browned.