These scooped-out mini peppers stuffed with a cheesy Italian sausage mixture are sure to be a hit at your next fiesta.
What You Need
Original recipe yields 14 servings
1 lb. bulk Italian sausage
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 pkg. (8 oz.) mini pepper s, halved and deseeded (about 14 peppers)
4 oz. KRAFT Monterey Jack Cheese, shredded
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Let's Make It
Brown sausage in skillet. Remove to a paper towel lined plate.
While the sausage is cooking, prepare stuffing mix according to the package directions.
Place halved peppers on a baking sheet and preheat the broiler to high.
Stir together stuffing mix and sausage. Scoop 1 Tablespoon of this mixture into each pepper half. Press down gently with your finger to fill pepper. Sprinkle each filled pepper half with 2 teaspoons of cheese.
Broil until cheese is melted and bubbly. Serve immediately.
If you want to spice things up, use a hot sausage. Don’t have time to shred the cheese? Use 1/2 cup KRAFT Shredded Monterey Jack Cheese.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
14 servings, 2 pepper halves each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.