First Time Mom and Losing It: Game Day Sausage and Cheese Mini Stuffed Peppers

Wednesday, April 1, 2015

Game Day Sausage and Cheese Mini Stuffed Peppers

This is a compensated campaign in collaboration with Farmland® and Latina Bloggers Connect.


Even though the Super Bowl is over my family and friends still love to come together to watch our favorite teams like the New York Rangers (congrats on already clinching a play-off spot!) and the New York Yankees and Knicks.

I love to cook fun party food that is easy eat while standing, like my Game Day Queso Fundido Sausage Picadillo Dip, some chips, pizza bites, wings and decided to get creative with some mini peppers. I wanted something more flavorful than just plain ground meat so I decided to use Farmland sausage. I used my favorite Homestyle Sausage from Farmland® because it is gluten free with no MSG. It has a burst of natural flavor with enough fat to give it the best texture! Of course being Puerto Rican I had to add that Latin flair to my stuffing by adding our staple, sofrito!.


First I prepared the peppers by washing them and cutting them in half to make little boats. Then into my pan I added some olive oil and some diced peppers, onions and mushrooms. I cooked the veggies until they were softened a bit and then took the casing off of the sausage and added it to let it brown.



Next I added some sofrito, tomato paste and a little bit of cooked brown rice and cooked it and mixed it up until it all came together. I took a small spoon and stuffed the peppers. I lined the stuffed peppers into a baking pan and covered it with aluminum foil. Carefully place in oven and cook on 350 degrees for about 20 minutes. Remove foil, sprinkle shredded Italian blend cheese on top and cook for another 10 minutes or until cheese is brown and bubbly.




Sausage and Cheese Mini Stuffed Peppers (Printable Recipe)
  • 16 mini sweet peppers
  • 1/2 pound Farmland® Homestyle Sausage
  • 1/2 small onion, diced
  • 4 button mushrooms, stems removed and diced
  • 1/2 green pepper, diced
  • 2 tblsp tomato paste
  • 2 tblsp sofrito
  • 1/2 cup cooked brown rice
  • 1/2 cup Italian blend shredded cheese
  1. Cut peppers in half to create small boats and take out the seeds and veins. Place into a baking pan and set aside. 
  2. Saute the onion, mushrooms and pepper in a little bit of olive oil and cook until softened. 
  3. Take off casings of sausage and add to vegetables. 
  4. When sausage is fully browned add the remaining ingredients and saute for about 5 minutes. 
  5. Take a small spoon and fill your mini peppers with the stuffing. Cover with aluminum foil and cook on 350 for 20 minutes. 
  6. Remove aluminum foil and sprinkle the cheese on top of the peppers. Cook for 10 minutes. 

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This is a compensated collaboration with Farmland® and Latina Bloggers Connect. However, all opinions expressed are my own.


 photo MichelleSIG_zpsa90bb9e7.png

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9 comments:

  1. I love these! I am going to get the stuff to make these this weekend.

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  2. These sound really delicious! I am going to save this recipe for the next time a bunch of people are dropping by or I am going to their house!

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  3. This does sound so tasty Michelle! I love sausage and I love these little peppers so this sounds like a fantastic combination.

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  4. Yum! I love stuffed peppers. You lose a ton of carbs when you fill up veggies rather than buns or other carb-heavy foods.

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  5. I love stuffed peppers! Thanks for a new recipe idea!

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  6. Those look absolutely delectable. I can not wait to have these over here!

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  7. Those look delicious! Our stuffed peppers are always monsterous bells, I like this smaller more bite sized version.

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  8. These look so good! Absolutely delicious!

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  9. These look really yummy and like something I would really enjoy:)

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