Easy to make and delicious, lentil soup. Although carrots, potatoes, and spinach are called for in the recipe, feel free to substitute any other veggies you choose.
| 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
Instructions
- 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.
- Each kind of pepper will use a different cooking time. I use green bell peppers.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 13 g |
| Sodium | 803 mg |
| Sugars | 3 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty! Made 1/4 of the recipe and it was perfect for 1 bell pepper. I used Neufchatel Cheese instead of regular cream cheese, to cut back a bit on the calories. The bell pepper was still a bit undercooked and crunchy but the top was starting to brown a bit too much. Thanks for sharing your recipe.
I actually made with Ground beef because husband isn’t a sausage fan. It was great. Next time I’ll make 2 with sausage and 2 with ground beef.