Chicken Sausage Stuffed Baby Bell Peppers
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Prep time: 
Cook time: 
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Serves: 10-12
 
Ingredients
  • 1 pound sweet Italian chicken sausage
  • 1 pound sweet baby bell peppers
  • ½ yellow onion - diced
  • 2 cloves garlic - minced
  • 1 tsp olive oil
  • 1 tsp dried oregano
  • ½ tsp crushed red pepper flakes
  • 1 Tbsp fresh basil - chopped
  • ½ C fontina cheese - shredded
  • ¼ C shredded parmesan cheese
  • pinch of salt and pepper
Instructions
  1. Preheat oven to 400 °
  2. Wash and pat dry baby peppers. Heat large skillet to medium-high and add olive oil. Add peppers and cook, turning frequently until skin is nicely blistered and blackened. About 10 minutes. Remove from heat and set on plate to cool. Add diced onion to skillet and cook for roughly 3 minutes. Add minced garlic and cook for 1 minute. Add oregano and red pepper flakes. Remove sausage from casings and add to onion mixture. Using a wooden spoon or spatula, break sausage into small bits. Cook until golden brown then remove from heat and allow to cool. Once cooled, transfer sausage mixture to a bowl and add cheese, fresh basil and salt and pepper and stir until combined.
  3. Using a small paring knife, cut a slit in peppers from base of stem to bottom half of pepper. This part can be messy as the peppers will be juicy. Work over a sink or bowl for easier clean up. Using your fingers or a small spoon, scoop sausage mixture into the peppers and place on parchment lined baking sheet.
  4. Sprinkle with freshly grated parmesan then bake for 10-12 minutes or until cheese is melted. Transfer to serving platter or plate and serve immediately.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/chicken-sausage-stuffed-baby-bell-peppers/