These skip the rice in traditional stuffed peppers to make them an option for low-carb diets!

1 lb roll of Dean’s Sausage (hot or mild)

1 can of Rotel tomatoes

1 package cream cheese

2 large bell peppers (or more)

            

Brown and drain sausage. Mix Dean’s sausage, cream cheese and rotel. 

Cut the bell peppers in half vertically. Carefully remove stem and clean out ribs and seeds. Fill the pepper halves with the sausage mixture. You may have leftover filling to use for more peppers, or as a delicious hot dip.

Cook at 350 degrees for 30 minutes or until the bell peppers are soft.

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