When you want a vibrant, irresistible dish that feels like a warm hug on a plate, this Cheesy Stuffed Peppers Recipe is exactly what you need. Imagine sweet baby bell peppers bursting with a melty, savory filling of sharp cheddar cheese, seasoned sausage, fresh veggies, and aromatic spices, all baked to perfection. It’s colorful, comforting, and packed with flavors that will have you falling in love with stuffed peppers all over again. Perfect as a crowd-pleaser or a family dinner, this recipe promises a satisfying experience every time.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing its own magic to the dish, from the creamy richness of sharp cheddar to the smoky kick of cumin and the sweet crunch of fresh corn. Together, they create a beautifully balanced Cheesy Stuffed Peppers Recipe that’s both hearty and fresh.
- Tillamook Farmstyle Sharp Cheddar Shreds: Adds a bold, creamy cheese flavor that melts beautifully inside the peppers.
- Multi-colored baby bell peppers: These sweet peppers provide a fun palette of colors and a perfect bite-sized vessel for stuffing.
- Olive oil: Used to gently sauté the aromatics and sausage, adding a subtle, silky richness.
- Garlic: Finely diced to release its warm, pungent aroma, uplifting the whole dish.
- Yellow onion: Adds a mild sweetness and depth once sautéed, balancing the savory elements.
- Chicken sausage: Brings protein and a savory punch with seasonal spices; alternatives like Italian or turkey sausage work too.
- Tomato paste: Concentrated tomato flavor that thickens the filling and adds richness.
- Corn kernels: For a touch of sweetness and a pleasant pop of texture.
- Cooked black beans: Adds creamy texture and protein while keeping the dish hearty and filling.
- Roasted green chilis: Chopped to infuse a subtle smokiness and gentle heat.
- Crushed tomatoes: Provides a juicy base with natural acidity and freshness.
- Cooked long grain rice: Absorbs all the flavors, giving body and structure to the filling.
- Spices – cumin, chili powder, paprika, kosher salt: This spice quartet layers warm, earthy, and smoky notes throughout the filling.
- Chives: Fresh and mild, these add a lovely green finish right before serving.
How to Make Cheesy Stuffed Peppers Recipe
Step 1: Prepare the Peppers
Start by halving your multi-colored baby bell peppers and carefully removing the ribs and seeds. This step ensures they’re ready to be generously filled without any bitterness, plus it creates the perfect little edible cups that make this Cheesy Stuffed Peppers Recipe so charming and bite-friendly.
Step 2: Sauté Aromatics and Sausage
Heat olive oil in a large skillet over medium heat. Add the diced garlic and yellow onion, cooking until softened and fragrant, about 3 to 4 minutes. Then crumble in the chicken sausage, stirring occasionally, until it’s cooked through and nicely browned. This mix forms the savory foundation of your filling, rich with meaty flavor and aromatic depth.
Step 3: Build the Filling
Stir in the tomato paste, cooking it into the sausage mixture to develop a deeper flavor. Add corn kernels, black beans, roasted green chilis, crushed tomatoes, cooked rice, and all the spices—including cumin, chili powder, paprika, and salt. Mix everything well, allowing the ingredients to meld together into a harmonious, colorful filling. This is the heart of the Cheesy Stuffed Peppers Recipe where every bite promises delicious complexity.
Step 4: Stuff and Top with Cheese
Spoon the warm filling into each prepared pepper half, filling them generously. Then sprinkle the top of each stuffed pepper with Tillamook Farmstyle Sharp Cheddar Shreds, which will melt into a luscious, golden topping during baking. The cheese adds that irresistible, gooey element that makes this recipe so comforting.
Step 5: Bake to Perfection
Arrange the stuffed peppers on a baking sheet or dish and pop them into a preheated oven at 375°F (190°C) for about 15 to 18 minutes. Bake until the cheese is bubbly and lightly browned, and the peppers are tender but still hold their shape. The aroma filling your kitchen during this step is pure anticipation for a fantastic meal.
How to Serve Cheesy Stuffed Peppers Recipe
Garnishes
Finishing your Cheesy Stuffed Peppers Recipe with a sprinkle of fresh chopped chives adds a pop of color and a subtle oniony bite that complements the filling beautifully. You can also add a dollop of sour cream or a squeeze of lime for an extra layer of tangy brightness.
Side Dishes
This dish pairs wonderfully with a crisp green salad for freshness or a side of roasted vegetables for added warmth and texture. For something heartier, serving alongside creamy mashed potatoes or a light quinoa salad can make for a well-rounded meal.
Creative Ways to Present
Try serving the stuffed peppers on a rustic wooden platter adorned with fresh herbs or on a bed of leafy greens to highlight their vibrant colors. For a fun twist, present them as finger foods at your next party, layering the filling into bite-sized pepper boats that invite guests to dig right in.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Cheesy Stuffed Peppers Recipe (which might be rare!), store them in an airtight container in the refrigerator for up to 3 days. They stay delicious and can be enjoyed cold or reheated.
Freezing
You can freeze the stuffed peppers before baking by wrapping each pepper tightly in plastic wrap and placing them in a freezer-safe bag. They’ll keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before baking.
Reheating
To reheat, simply place the peppers in a baking dish and warm in a 350°F (175°C) oven for 15-20 minutes or until heated through and the cheese is bubbling again. This method preserves their texture and keeps the flavors fresh and vibrant.
FAQs
Can I use different types of cheese?
Absolutely! While Tillamook Farmstyle Sharp Cheddar adds a perfect sharpness and creaminess, feel free to experiment with mozzarella for gooey stretchiness, pepper jack for a spicy kick, or a blend of cheeses to create your personal twist on this Cheesy Stuffed Peppers Recipe.
Are there vegetarian options for this recipe?
Yes! Simply substitute the chicken sausage with a plant-based sausage or extra beans and vegetables. You can also add mushrooms or lentils for deeper texture and protein, making the dish equally hearty and satisfying.
Can I use larger peppers instead of baby bell peppers?
Definitely. Larger bell peppers require a longer baking time but can hold more filling if you prefer a bigger bite. Just adjust cooking time accordingly and make sure they are prepped the same way by halving and de-ribbing them.
What can I do to make the filling spicier?
To heat things up, add chopped jalapeños, a pinch of cayenne pepper, or use spicy sausage. You can also incorporate hot sauce into the filling or serve it on the side for extra heat. This way, your Cheesy Stuffed Peppers Recipe can suit any spice preference.
Is this recipe gluten-free?
Yes! All the ingredients here are naturally gluten-free, making it suitable for gluten-sensitive diets. Just be sure your sausage and canned products are labeled gluten-free to be safe.
Final Thoughts
This Cheesy Stuffed Peppers Recipe is a colorful celebration of bold flavors and comforting textures that you will want to make again and again. Whether you’re feeding a crowd or just treating yourself, it’s an easy way to impress with minimal fuss. I can’t wait for you to try it and make it your own kitchen favorite!
Print
Cheesy Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12-24 stuffed pepper halves
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Cheesy Stuffed Peppers are colorful, flavorful, and packed with a delightful combination of sharp cheddar, savory sausage, and vibrant veggies. Perfect as an appetizer or main dish, they bring together tender baby bell peppers filled with a hearty mixture of seasoned chicken sausage, black beans, corn, roasted green chilis, and tomatoes, all topped with melted Tillamook sharp cheddar cheese.
Ingredients
Cheese
- 3 cups Tillamook Farmstyle Sharp Cheddar Shreds
Peppers
- 24 multi-colored baby bell peppers (or sweet peppers), halved and de-ribbed
Sausage and Vegetables
- 1 lb. chicken sausage (or Italian/turkey sausage)
- 2 cloves garlic, diced
- ½ yellow onion, diced
- 1 cup fresh or frozen corn kernels
- 1 15 oz. can cooked black beans, liquid drained
- 2 7 oz. cans roasted green chilis, chopped
- 1 28 oz. can crushed tomatoes
- 1 cup long grain rice, cooked
Seasonings and Oils
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp paprika
- 2 tsp kosher salt
- 1 tbsp chives, chopped
Instructions
- Prepare the peppers: Start by halving the baby bell peppers and removing the ribs and seeds to create small pepper boats ready for stuffing.
- Sauté aromatics and sausage: Heat olive oil in a large skillet over medium heat. Add diced garlic and onion and cook until softened and fragrant, about 2-3 minutes. Add the chicken sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
- Add tomato paste and spices: Stir in the tomato paste, cumin, chili powder, paprika, and kosher salt. Cook for 1-2 minutes to develop the flavors.
- Combine vegetables: Mix in the corn kernels, drained black beans, roasted green chilis, crushed tomatoes, and cooked rice. Stir well and let simmer for 8-10 minutes until the mixture thickens slightly and the flavors meld together.
- Stuff the peppers: Spoon the sausage and vegetable mixture into each halved pepper, filling them generously but carefully.
- Top with cheese: Sprinkle the shredded sharp cheddar evenly over each stuffed pepper.
- Bake the peppers: Preheat your oven to 375°F (190°C). Arrange the stuffed peppers on a baking sheet lined with parchment paper or a lightly greased baking dish. Bake for 15-18 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish and serve: Remove the peppers from the oven, garnish with chopped chives, and serve warm as an appetizer or main dish.
Notes
- You can substitute chicken sausage with Italian or turkey sausage for different flavor profiles.
- Use fresh or frozen corn kernels according to availability; if using frozen, thaw before adding.
- To make this recipe vegetarian, replace sausage with a plant-based alternative or sautéed mushrooms.
- If you prefer less heat, reduce or omit the chili powder and roasted green chilis.
- Leftover stuffing can be used as a delicious topping for taco nights or as a side for grilled meats.
- For a gluten-free version, ensure your sausage and other canned ingredients are certified gluten-free.
