Sausage-Stuffed Mini Sweet Peppers

Don’t let the tiny size of the peppers fool you, these over-stuffed poppers are full to bursting with cheese and spiced sausage.

15 min | Prep time: 30 min | Serves: 36 | Yields: 36 pepper halves
  • 4 oz. cream cheese, room temperature
  • 5.2 oz. Boursin garlic & fine herbs cheese, half pkg.
  • ¼ cup Private Selection Shredded 3 Cheese Blend, plus extra for topping
  • 16oz. bag mini sweet peppers or jalapenos (or combination of both)
  • 1 T. olive oil
  • 1 lb. Italian sausage
  • ¼ cup pine nuts – toasted (optional)
  1. Preheat oven to 400F. Cut peppers lengthwise*, remove seeds and place in bowl, add 1T olive oil and toss lightly to coat.
  2. Place peppers cut sides up on baking sheet, sprinkle with salt and pepper and bake for about 6-8 minutes to soften. Remove from oven to cool.
  3. While peppers are cooling, cook sausage in skillet over medium heat, breaking into crumbles with spoon, drain, set aside.
  4. Toast pine nuts in dry skillet over medium heat until lightly toasted. Mix 4 oz. cream cheese, Boursin cheese, 3 Cheese Blend together until combined.
  5. Add cheese mixture to cooled crumbled sausage and mix well, add pine nuts.
  6. Fill pepper halves and sprinkle with shredded cheese, place back in oven for about 5-7 minutes or until cheese is melted.

*Note: before cutting peppers, lay pepper on side to determine which side will lay flat.

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