My new found 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 and stuff them and grill or on a baking sheet in the oven. Did I say I love these little mini wonders?
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
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 up into small pieces. Drain any excess fat from the sausage and remove skillet from the heat. Cut the cream cheese into small chunks and add it and the cheddar cheese and candied jalapeños into the skillet with the sausage. Mix until blended.
In a 9 by 13-inch baking dish, covered with foil, place the peppers cut side up. Evenly divide the sausage mixture among the pepper halves. Bake for 15-20 minutes until the peppers take on a soft look and sausage is slightly browned.