Since we have a sizable family, I decided to make a pancake and sausage casserole for both deer camp and at home. I wanted to have something prepared so that everyone could eat together. I started experimenting since I couldn’t find one. I’m satisfied with this one at last. My tasters all concurred that it was effective. Add butter, syrup, or your preferred topping on top.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 12 stuffed pepper halves |
Ingredients
- ⅓ cup ground Italian sausage
- 1 (8 ounce) package cream cheese, softened
- ⅓ cup Italian-style dry bread crumbs
- 3 tablespoons grated Romano cheese
- 1 tablespoon olive oil
- 2 teaspoons garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 6 Hungarian hot peppers – halved, cored, and seeded
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook sausage in a large, deep skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and let cool for 5 minutes.
- Transfer sausage to a medium bowl. Add cream cheese, bread crumbs, Romano cheese, olive oil, garlic salt, oregano, and basil; mix until well combined.
- Stuff pepper halves with sausage mixture, then transfer to a rimmed baking sheet.
- Bake in the preheated oven until stuffing is golden brown and bubbly, 20 to 25 minutes.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 11 g |
| Sodium | 1041 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
very good it had a flavor of inside a ravioli or manicotti . next time i think i swap the sausage and ricotta/creamchesee measurement to be more meat quanity. we used the banana/Italian/capsicum peppers and yellow bell pepper because was not sure if banana pepper would be hot.
They where so good loved the recipe make numerous batches each year guy’s at work love them
We have made this many times with jalapenos, hungarian hot peppers, and sweet green peppers. We have used different sausages: Bob Evans zesty Italian to a mild ground sausage. This freezes well! Excellent!
Really, really good! I tripled the sausage, but otherwise followed the recipe. Will definitely make again!
Our entire family loves them!
Very delicious! I added a double the sausage and 3 extra tablespoons of grated Asiago cheese!
Hands down the BEST stuffed hot peppers ever!
Delicious! Though I changed it up a bit to suit our tastes and use ingredients that i had on hand. Used 1/2 lb hot italian sausage, reduced cream cheese to 4 oz. Used 2 tsp italian seasoning in place of the oregano and basil and 1/2 tsp garlic powder in place of the garlic salt. Only had 5 hot peppers so added a few mini sweet peppers. Next. Time i’m leaving the. Bread crumbs out, didn’t care for their texture. Half way through cooking time i drizzled some pasta sauce on each pepper . Served on a bed of sauted kale all topped with. A drizzle of balsamic vinegar.
I’ve made stuffed hot Hungarian peppers for years and found that the level of heat from the pepper itself varies widely. Even my own crops are hit or miss! Here’s a trick to try to please both the spicy wimps and the-hotter–the-better guests. First, scrape all the seeds and membranes (where the heat originates) from each pepper and reserve. We never pre-cook the Italian sausage, but simply combine the raw meat with a breadcrumb based filling. Chop the reserved membranes and add them, along with the seeds, to half of the filling mixture; leave them out of the other half. Stuff peppers with the two separate batches of fillings and bake as instructed. Just remember where the hot and “milder” groups of filled peppers are when serving! This dish is always a hit.
Was delish! I will be making these again!
This was Delicious. The only thing I didn’t add were the spices as the bread crumbs I used were seasoned. I will definitely be making these again.
I substituted the sausage for hard salami. I put the mixture on the salami then rolled it and stop to the end of the pepper because that’s the way I’ve had them before. They were excellent. The olive oil are used had some truffle flavoring in it. Next time I’m going to fry the peppers in a skillet lightly with olive oil and salt before I stuff them and put them in the oven. I’ll Keep you informed
I stuffed the mixture and fried in very hot olive oil in fry pan till outside of peppers were browned and the inside meat is cooked.
No changes to the recipe. This was just fantastic!
These are amazing, very spicy though. Burned the out of my eye because I was an idiot and rubbed my eye. Was laying on the couch for 10 minutes pouring milk into my eye to dilute the pain. Definitely a keeper just don’t do what I did.
AWESOME!!!!!!!!
I’ve made these papers about a half dozen times and they turn out fabulous. The one tweak I’ve made in the past is that I substituted garlic powder for garlic salt. Today, for some reason I made them as the recipe is written using the garlic salt. Way too salty. I will never make that mistake again. Other then that they are perfect!
I used 1 lb Bob Evans breakfast sausage and cut down the garlic salt to 1.5 teaspoons and it was still a little salty, next time I will just use granulated garlic and I omitted the olive oil.
Switched it up put on some tomato sauce and mozzarella cheese and did them on the grill
Really enjoyed this recipe. I used Hungarian wax peppers, jalapenos, and also white and crimini mushrooms. Used 75% of the cream cheese and found it was enough. I softened the cream cheese in the microwave for 45 seconds first which made it easier to blend. You could also put the stuffing mixture in the blender.
These turned out great. I cut the peppers in 12 length wise as I only had 4 peppers. That way I could over stuff them and use up all the filling.