Hungarian stuffed hot peppers are filled with a mixture of cooked Italian sausage, cream cheese, Romano cheese, and herbs, then baked until hot and bubbly.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
243 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Cook sausage in a large, deep skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and let cool for 5 minutes.
Step 3
Transfer sausage to a medium bowl. Add cream cheese, bread crumbs, Romano cheese, olive oil, garlic salt, oregano, and basil; mix until well combined.
Step 4
Stuff pepper halves with sausage mixture, then transfer to a rimmed baking sheet.
Step 5
Bake in the preheated oven until stuffing is golden brown and bubbly, 20 to 25 minutes.
Ingredients
1 (8 ounce) package cream cheese, softened
1 tablespoon olive oil
2 teaspoons garlic salt
1 teaspoon dried basil
1 teaspoon dried oregano
3 tablespoons grated Romano cheese
0.33000001311302 cup ground Italian sausage
0.33000001311302 cup Italian-style dry bread crumbs
6 Hungarian hot peppers - halved, cored, and seeded
