Ingredients:
Pepper cheese filling:
1 lb sweet italian sausage
2 - 8oz pkgs cream cheese
1/2 to 1 cup grated Parmesan cheese
24 small sweet peppers
Instructions
Fry sausage well chopping to a fine mince.
Add hot straight into both pkgs cream cheese in a large mixing bowl. Blend well.
Mix in 1/2 to 1 cup grated Parmesan cheese (Kraft can is fine) until the filling tightens up to be spreadable. Mix well.
Cut peppers peppers in half lengthwise leaving the stems attached. Clean out seeds and membrane. Rinse well. Pack in cheese mixture smoothing the top.
Place filled peppers on a baking sheet.
Bake at 425° for 20 minutes or until well browned.
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