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
Scale
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.
