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Make Plenty Please!!!!

Lord Honey, these are just like a certain tator chip--y'all can't just eat one of my savory "Sausage-Stuffed Mini Peppers" Be sure and make a heapin' bunch of these or you'll be as "unpopular as a skunk at a picnic."

Sausage-Stuffed Mini Peppers

Jason Smith, FNS

Serves 8-10


1-bag mini sweet peppers

1-pound breakfast sausage

1-package cream cheese, 8 ounces

1-cup diced fresh mushrooms

¼-cup onion, minced

1-tsp onion powder

½-tsp garlic powder

¼-tsp crushed red pepper flakes

2-cups shredded parmesan cheese

¼-cup parsley, minced


· Preheat oven to 350, line a baking sheet with foil.

· In a medium skillet place the sausage, onions and mushrooms, cook and scramble.

· When sausage mix is cooked take off heat and add the cream cheese, stir in.

· Sprinkle the seasonings in and stir to combine.

· Cut tops off peppers and cut length wise, they will look like little boats.

· Spoon sausage mixture into each pepper half.

· Place on baking sheet and bake for 15 mins.

· Remove from oven and sprinkle cheese on top of each, return to oven and bake until cheese is melted.

· Remove and place on serving platter, sprinkle with minced fresh parsley.

Tip: You can use hot banana peppers or jalapenos if you wish.


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