Sausage Dip Stuffed Peppers
Love to make your sausage meals more appealing? This article is right up your street! It lets you know how to make sausage dip stuffed peppers. Peppers (cut in halves and seeds removed) are filled with a delicious mixture of sausage, rotel and cream cheese, and then baked in the oven until cooked through. Yummy!
Sausage dip stuffed peppers are friendly to keto and low-carb diets. I first tried these to make my keto life less boring but surprisingly, they got our family hooked. My kids who are big fans of sausages fell in love with them right a way. They even ask me to serve these sausage peppers at weekend dinner. As they get interested in the recipe, I sometimes let them involve in the stuffing process. They love dividing the fillings into the peppers and get fun with it too.
If you are finding something good yet is easy to prepare, you should never miss these stuffed peppers. With only 4 ingredients in the carts, you can make a great dish of your own. As these can be found at any store at any time, you can eat these whenever you have an appetite for. The point here is just to watch your intake if you are on any diet. Let’s give them a try!
Sausage Dip Stuffed PeppersCourse: Dinner, LunchCuisine: AmericanDifficulty: Easy
Peppers (cut in halves and seeds removed) are filled with a delicious mixture of sausage, rotel and cream cheese, and then baked in the oven until cooked through.
1 lb bulk sausage (spicy, breakfast, italian, etc)
1 8oz brick of cream cheese, softened
1 can rotel (or diced tomatoes)
- Brown sausage while breaking into small pieces (I do not drain grease)
- Add can of rotel with juice and stir
- Add softened cream cheese (I cube mine for quicker melting).
- Heat through until melted and stir to combine.