- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 1 (12 ounce) package fresh mushrooms, chopped
- 2 cloves garlic, minced
- salt to taste
- 1 pound bulk spicy pork sausage
- 1/2 (14 ounce) package cooked bacon, diced
- 1 1/2 (8 ounce) packages Neufchatel cheese
- 1 cup sour cream
- 2 teaspoons garlic and herb seasoning, or more to taste
- salt and ground black pepper to taste
- 3 large green bell peppers, tops and seeds removed
- 1 (16 ounce) jar Alfredo sauce
- 1/2 cup shredded Cheddar cheese, or more to taste
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish.
- Heat olive oil in a large skillet over medium heat; cook and stir onion, mushrooms, garlic, and salt until onion is slightly translucent and softened, 7 to 10 minutes.
- Cook and stir sausage in a separate skillet over medium heat, breaking into crumbles, until browned, about 10 minutes. Add bacon, Neufchatel cheese, and sour cream; stir to combine. Add mushroom mixture to sausage mixture, reserving about 1/4 cup mushroom mixture. Season with garlic and herb seasoning, salt, and black pepper.
- Warm Alfredo sauce with the reserved mushroom mixture in a pan over medium-low heat, 3 to 5 minutes.
- Stuff each bell pepper with sausage-mushroom mixture; place in the prepared baking dish. Top each bell pepper with Cheddar cheese; pour warmed Alfredo sauce over and around the bell peppers. Cover baking dish with aluminum foil.
- Bake in the preheated oven until bell peppers are beginning to soften, about 30 minutes. Remove aluminum foil and bake until cheese is melted, 10 to 20 more minutes.
04/10/2018
recipepes.com
Sausage Alfredo Stuffed Peppers, recipe
PT15M
PT1H
5
455 calories
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