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In a skillet over medium heat, cook the sausage until browned and fully cooked.
Reduce the heat and stir in the cream cheese until melted and well combined.
Add the drained Rotel and mix thoroughly. Set aside.
Place halved and cleaned bell peppers cut-side up in an 8x8 baking dish. Add 1 tablespoon of water to the bottom of the dish.
Microwave the peppers for 3–4 minutes to soften them slightly.
Fill each pepper half with the sausage mixture.
Bake at 350°F (175°C) for 20–25 minutes or until the tops are golden and bubbly.
Serve warm for a delicious, satisfying breakfast.
Serving and storage tips:
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