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Serve with a side of salad or garlic bread for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Variations
Vegetarian Version: Skip the bacon and sausage, and fill the peppers with sautéed vegetables like mushrooms, zucchini, and spinach.
Spicy Version: Add jalapeños or crushed red pepper flakes to the filling for a spicy kick.
Extra Cheese: For a cheesy delight, add more mozzarella or a layer of parmesan on top before baking.
FAQ
1. Can I use other types of sausage?
Yes! You can use turkey sausage, chicken sausage, or even a plant-based sausage alternative.
2. Can I make these ahead of time?
Yes, you can stuff the peppers and refrigerate them before baking. Just bake them when you're ready to serve.
3. Can I freeze these?
Yes, you can freeze the stuffed peppers before or after baking. To reheat, bake them from frozen at 375°F (190°C) for 30–35 minutes.
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