• 1 lb Italian Sausage, ground (mild or hot)
• 8 oz Cream Cheese
• 1 C Shredded Cheddar Cheese
• 4 Green Onions, diced
• 2 lb of Peppers (Jalapenos, Poblanos, etc…)

Brown the sausage and drain the excess rendered fat.
Add the sausage to a large bowl to mix with the Cheeses

Slice the peppers length-wise and remove the seeds
Fill the cavity of the Pepper with the Meat/cheese mixture
Top with a little more cheese or panko breadcrumbs

Heat oven to 425 and cook for 20 minutes

I like to quarter a tomato and place in the oven for the final 10 minutes to give them a light roast to eat along with the stuffed peppers

Thinner skinned Peppers like Anaheims and Fresnos tend to wilt too much during cooking