Peppers Stuffed with Cream Cheese and Sausage

Ingredients

• 1 pound bulk sage-flavored pork sausage
• 1 package cream cheese , 8 ounce
• 1 cup shredded Parmesan cheese
• 1 tablespoon bacon bits , or to taste
• 1 clove garlic , minced, or to taste
• salt and ground black pepper to taste
• 4 large bell peppers - halved , seeded, and stems removed
• 2 tablespoons shredded Cheddar cheese , or to taste

Instructions

1. 1

   Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.

2. 2

   Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

3. 3

   Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined.

4. 4

   Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan.

5. 5

   Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.

6. 6

   Let sit for 5 minutes before removing from the pan.