I don’t know if you know it or not, but it’s grilling season right now. Around here, we grill anything that sits still long enough. So, when my mom turned me on to grilling stuffed sweet peppers I tweaked the recipe and gave it a go at home. The result? Delish little cheesy, gooey peppers that totally rocked our taste buds. These would make an awesome appetizer, but we actually made a meal out of them. Do what lights your fire … or, your grill’s fire.
- 1 pound sausage
- 8 ounces cream cheese, softened
- 1/2 cup cheddar cheese
- 1 tsp Italian seasoning
- 20 (or so) sweet peppers
Brown the sausage until cooked through and crumbly.
Cut each pepper in half and remove the stems and seeds.
In a bowl, mix the sausage, cream cheese, cheddar cheese, and seasoning. Spoon the cheese mixture onto each pepper half.
Grill the peppers until the cheese is melted, or pop in the oven at 400º. You can even finish them off in the broiler to get the tops good and crispy.