Ingredients
- 3 tablespoons cooking oil
- 1 cup chopped celery
- 1 bell pepper, chopped
- 1 onion, chopped
- 1/2 pound breakfast sausage
- 2 garlic cloves, finely diced
- 8 ounces cream cheese
- 1/3 cup freshly chopped parsley leaves
- 1 tablespoon hot sauce
- 1/4 cup bread crumbs
- 20 Anaheim or Poblano peppers, cut in 1/2, seeds removed
Directions
In a saute pan over medium-high heat add the oil. Once heated add the celery, bell peppers and onion and saute for about 8 minutes. Add sausage and garlic and brown. Add cream cheese and stir until melted. Take off heat and stir in parsley, hot sauce and bread crumbs. Let cool.
Preheat oven to 400 degrees F.
Stuff peppers with vegetable and cheese mixture and bake for 15 minutes or grill until char develops.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By cookHDB
on April 02, 2013
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We have not tasted it yet since I have been putting together a few different stuffed Anaheim dishes (I had a Bunch of peppers to bake in the next few days for company. However, the filling tastes great and seems easy to modify. I did not have any celery so used carrots, didn't want to use sausage because of some old-folk's stomachs so used hamburger(80% so that it would have some moisture. I will add another review after I receive the word from our guests. I did have a difficult time locating an Anaheim filling which suited my needs so thanks for the help.
By Shasta31586
Apple Valley,MN
on November 18, 2012
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My husband loved this and it's hard to get him to eat his vegetables. I thought this was be a good way to get in some healthy eats. I didn't use at all the pepper amount the recipe called for, but it was tasty. I stuffed them in mini peppers versus large peppers too. We had bite size pepper poppers. It would be a great appetizer.
By kgalamb
New Jersey
on January 24, 2012
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Delicious and easy! I used hot italian sausage instead of breakfast sausage because that was all I had on hand. Also, my grocery's poblano peppers were a bit picked over so I chopped a jalapeno for the mixture and put the mixture into red bell peppers. Really great, easy dish!
Read all 18 reviews