My husband and I really enjoyed this recipe that I attempted. You can manage the heat because I made it spicy.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 stuffed peppers |
Ingredients
- 4 large Cubanelle peppers, stemmed and seeded
- 1 pound mild Italian pork sausage
- 1 (8 ounce) package cream cheese, softened
- ¼ cup pasta sauce, or to taste
- 2 tablespoons grated Parmesan cheese, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
- Bring a large pot of water to a rolling boil. Drop peppers into the boiling water. Turn off the heat and let peppers soak until softened a bit, about 5 minutes. Remove peppers and set aside until cool enough to handle.
- While the peppers are cooling, mix sausage and cream cheese thoroughly in a bowl.
- Fill peppers with sausage mixture and place onto the prepared baking sheet. Roll any extra sausage mixture into meatballs and place alongside the stuffed peppers. Spoon pasta sauce over peppers and meatballs and sprinkle with Parmesan cheese.
- Bake in the preheated oven until sausage mixture starts to turn golden brown and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 35 minutes.
- You can use hot or mild sausage.
- The baking time will vary depending on the size of your peppers.
Nutrition Facts
| Calories | 509 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 20 g |
| Sodium | 1222 mg |
| Sugars | 4 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty; however, I guess my peppers were smaller as I used 8 peppers for the pound of meat. Tried them with both the hot Italian sausage and the sweet and the general consensus is that it’s better with the hot sausage.