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Peppers stuffed with mushrooms, sausage and cream cheese

As we headed towards yet another game night, I thought of making something a little more gourmet than regular old finger food. I had made Ina’s stuffed mushrooms for last Christmas and thought it was quite fantastic (come to think of it, does Ina make anything pedestrian, ever?!).

I had every ingredient at hand, I was all set to cook, but I changed my mind at the very last minute. Don’t ask me why, but I get impulsive at times! I think it is because lately, I  have begun to hate the idea of repeating a dish ( no matter how yummy it was!). So, this was my attempt at making it a little different. The recipe is very much based off off hers, I just put my own little twist on it!

These peppers turned out to be delicious – meaty, crunchy, creamy and very, very filling (not at all the delicate finger food that I was aiming for !!). But when food tastes good, you really don’t care if it is bite sized or served on a big plate, right?

You can serve this with a simple pasta dish or a quick fried rice or just make yourself a fresh salad and you will have a great meal  at hand!

Stuffed peppers

Stuffed peppers

Peppers stuffed with mushrooms, sausage and cream cheese

Serves 4


4 large red bell peppers

1 onion, finely minced

8oz. white mushrooms, thinly sliced

1tbsp garlic paste

1 lb pork sausage

1 cup panko bread crumbs

8 oz. cream cheese

2 tbsp ketchup

1 tbsp dried sage

1 tbsp dried thyme

1/2 cup grated cheese (use your favorite)

1/2 tsp freshly ground black pepper

Olive oil



Heat oven to 375F.

1) Heat oil on medium heat in a pan. Add the onions and saute until soft and translucent. Add the garlic and cook for a minute. Add the mushrooms and cook until they are nicely browned and all the moisture has evaporated.

2) Add the sausage and using the back of your spoon break up any big lumps in the meat. Stir until the meat is completely cooked through.

3) Add the sage, thyme, black pepper and the ketchup and cook for a minute. Add the bread crumbs and cook for another minute. Add the cream cheese and make sure it melts completely. Add salt and check for seasoning. Set aside.

4) Slice off the top of the peppers and take out the seeds and the membranes. Drizzle olive oil and salt on the peppers and massage it to coat both the inside and the outside.

5) Fill each of the peppers with the mushroom and sausage mixture. Place them snugly in an 8″ by 8″ glass baking dish. Bake for 25-30 minutes, after which add the grated cheese on top and bake for another 10 minutes or so, until the cheese has melted nicely. Serve immediately!



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