Cheesy Sausage Stuffed Peppers
Serving size: 12-14 jalapeño peppers
12-14 small jalapeño peppers (note- if you do not like spicy, you can use multi colored baby bell peppers!)
1 8oz package breakfast sausage
8 oz package of organic cream cheese
1 tsp granulate garlic powder
1 Tbsp all-purpose seasoning (I love salute seasoning from Trader Joes- but you can use your preferred brand here!)
2 Tbsp olive oil
1/4 cup chopped mushrooms
1/4 cup chopped onion
4 Tbsp unsweetened almond milk
1/4 cup mixed shredded cheese
Salt + Pepper to taste
Heat medium frying pan with medium heat and add sausage. Use spatula to ground sausage into bite size pieces. Cook on medium heat for ~10 minutes or until done. Set aside.
Fill a large pot with water and a pinch of salt, bring to a boil.
Cut stems off of jalapeños or bell peppers and use your finger or knife to scoop the seeds out.
Place peppers in boiling pot of water and let boil for 12-15 minutes or until soft.
Once soft, turn stove off and drain water and peppers using pasta strainer. Set aside.
Next, in a large saucepan, add olive oil, garlic powder, all purpose seasoning,mushrooms, and onions. Sauté over medium heat until nice and tender, then to onion and mushroom mixture, add: cream cheese, almond milk, shredded cheese, and salt/pepper to taste.
Turn heat down to low/medium, and stir frequently with spatula until well melted and blended.
Finally, add sausage to cheese mixture and let simmer on low for 10 minutes, stirring frequently.
While meat and cheese mixture is simmering, preheat oven to 350 degrees.
Line baking sheet with tin foil or parchment paper, spray with non stick spray, then evenly line up peppers.
Transfer cheese mixture to large ziploc bag. Use spatula or spoon to transfer all sauce evenly to bag. Use scissor to cut off corner of bag (this will serve as your sausage squirt gun!)
Last, use the cut edge of the bag to “squirt” your sausage and cheese mixture into the peppers, filling entire way full.
Fill all peppers.
Bake for 12-14 minutes.
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