Cream Cheese Stuffed Peppers

Here’s a quick rundown of the recipe:


6 large bell peppers
1 tablespoon olive oil
½ cup chopped yellow onion
1 pound ground sausage
1 cup chopped mushrooms (optional)
3 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
½ cup chicken broth
1 ½ cups shredded cheese
Cooked rice


Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Sauté the onion for 3-4 minutes until softened.
Add the sausage, mushrooms, garlic, oregano, parsley, basil, salt, and pepper. Cook and break up the sausage until almost cooked through.
Drain any grease from the pan.
Stir in the chicken broth and cook for 2 minutes. Remove from heat.
Stir in 1 cup of cheese and the cooked rice.
Wash, halve, and seed the bell peppers.
Spoon the filling into the pepper halves.
Bake for 20-25 minutes, or until the peppers are tender and the filling is cooked through.
Sprinkle with remaining cheese and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Let cool for a few minutes before serving.

Here are some tips for making stuffed peppers:

Choose firm, ripe bell peppers.
Use a variety of colors of bell peppers for a more visually appealing dish.
Be careful not to overstuff the peppers, or they will split open while baking.
If you don’t have cooked rice on hand, you can use quinoa or another type of grain.
For a spicier dish, you can use hot Italian sausage or add a pinch of red pepper flakes to the filling.
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.

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