You Will Love These Peppers!

These peppers are so good and addictive, too! But anything with cream cheese is a winner in my book! They are also Keto-friendly.

Ingredients:

20 mini sweet peppers, stems removed, cut in half and seeded (like these: https://www.walmart.com/ip/Fresh-Mini-Sweet-Peppers-16-oz-bag/10324377)

1 pound bulk breakfast sausage (like Jimmy Dean)

1 8-ounce block of cream cheese, softened

1-1/2 to 2 cups grated medium or sharp cheddar cheese (divided)

1 tsp garlic powder

1 tsp salt

2-3 tablespoons of finely diced jalapeno peppers (I use the pickled slices in the jar)

Directions:

Preheat oven to 350 degrees. Brown and crumble the sausage. Drain it well. (I make sure the grease is gone by squeezing it in a paper towel.) Set aside until cool. In a medium bowl, mix together the softened cream cheese, 1 cup of the cheddar cheese, the diced jalapeno peppers, garlic powder and salt. Add the cooled sausage, and mix well. I mix it with my hand (clean, of course!).

Line a large baking sheet with foil and spray with cooking spray. Lay out the peppers on the sheet. Fill each pepper half with some of the sausage mixture.  Top all of the peppers with the remaining cheese.

Bake for 16-18 minutes. Remove from oven and let cool for about 5 minutes. You don’t want to burn your mouth! I won’t tell you how many peppers are one serving. It’s pretty easy to eat several of them!

Enjoy!

These are my new addiction. I think they even taste good reheated the next day in the microwave or toaster oven. Check out another yummy Mexican recipe here: https://grandma-d.com/yummy-cheesy-mexican-soup/