Cheesy Sausage-Stuffed Mini Peppers

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These quick-bite peppers stuffed with a mixture of mushrooms and Jimmy Dean fresh sausage and topped with mozzarella cheese make ideal appetizers or a satisfying meal on their own. Using a pre-cooked rice of your choice makes these bites not only quick to eat but quick to prepare as well.

Submitted by JimmyDean
Updated on August 2, 2021
Prep Time:
10 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

  • 2 tablespoons canola or vegetable oil, divided

  • 1/4 (1-pound) package Jimmy Dean Premium Pork Sausage

  • ¼ cup diced mushrooms

  • 1 cup pre-cooked white rice

  • 2 tablespoons chopped fresh parsley

  • 1 cup shredded mozzarella cheese, divided

  • salt and ground black pepper to taste

  • 1 pound mini bell peppers, halved lengthwise and seeded

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.

  3. To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.

  4. In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.

  5. Top each pepper with additional cheese, and bake for 10 to 15 minutes.

  6. Carefully remove the peppers from the oven and let cool for 5 minutes before serving.

Cook's Note:

Use the leftover Jimmy Dean Sausage to make sausage patties or crumbles to serve with eggs.