| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 1 hr |
| Cook: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 tablespoons cooking oil
- 1 cup chopped celery
- 1 bell pepper, chopped
- 1 onion, chopped
- 1/2 pound breakfast sausage
- 2 garlic cloves, finely diced
- 8 ounces cream cheese
- 1/3 cup freshly chopped parsley leaves
- 1 tablespoon hot sauce
- 1/4 cup bread crumbs
- 20 Anaheim or Poblano peppers, cut in 1/2, seeds removed
Instructions
- In a saute pan over medium-high heat add the oil. Once heated add the celery, bell peppers and onion and saute for about 8 minutes. Add sausage and garlic and brown. Add cream cheese and stir until melted. Take off heat and stir in parsley, hot sauce and bread crumbs. Let cool.
- Preheat oven to 400 degrees F.
- Stuff peppers with vegetable and cheese mixture and bake for 15 minutes or grill until char develops.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 239 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 7 g |
| Cholesterol | 41 mg |
| Sodium | 324 mg |
Reviews
I have made these for years but like others make slight changes. I use sweet italian sausage, no hot sauce because we don’t like heat and no bread crumbs to make a little more carb friendly. I also cut red bell peppers in half. There are never any leftovers! Thanks for sharing this great recipe.
Amazing recipe!
so good! I changed a few things to adapt to what I had in hand, spicy veggie sausage and goat cheese instead of cream cheese. Added diced zucchini,
Perfect recipe!
Perfect recipe!
Simply divine! I stuffed red and orange peppers. I also added some diced jalepenos and gruyere cheese to the filling! YUM!
We have not tasted it yet since I have been putting together a few different stuffed Anaheim dishes (I had a Bunch of peppers to bake in the next few days for company. However, the filling tastes great and seems easy to modify. I did not have any celery so used carrots, didn’t want to use sausage because of some old-folk’s stomachs so used hamburger(80% so that it would have some moisture. I will add another review after I receive the word from our guests. I did have a difficult time locating an Anaheim filling which suited my needs so thanks for the help.
My husband loved this and it’s hard to get him to eat his vegetables. I thought this was be a good way to get in some healthy eats. I didn’t use at all the pepper amount the recipe called for, but it was tasty. I stuffed them in mini peppers versus large peppers too. We had bite size pepper poppers. It would be a great appetizer.
Delicious and easy! I used hot italian sausage instead of breakfast sausage because that was all I had on hand. Also, my grocery’s poblano peppers were a bit picked over so I chopped a jalapeno for the mixture and put the mixture into red bell peppers. Really great, easy dish!
My boyfriend and his frat brothers (we’re in college… LOVED this. There were no left overs! I’m going to try a healthier variation using turkey sausage and low fat cream cheese…. the Hungarian peppers really made this dish!
Delicious! I used the food processor for my medium onion, small bell pepper and 2 stalks of celery. It went pretty quickly after that. I only used about 6 oz of regular cream cheese. I would say it will serve 2-4 people. My husband and I each ate one pepper for a light dinner. My 2 year old tasted a piece of the filling with the regular Owens breakfast sausage and appeared to like it.
This was excellent! Traditional stuffed peppers cooked in tomato sauce have a rubbery, slimy texture. This method gives you a firm, tasty pepper and a delicious filling. I too used red bell peppers, not poblanos. The recipe doesn’t tell you to put any olive oil in the pan before roasting, but I did. I think it would stick other wise. Healthy and easy–a keeper!