Colorful and tasty finger food! Tri-colored sweet mini-bell peppers stuffed filled with a light, sausage and parmesan stuffing, topped with a sprinkling of mozarella cheese and served with horseradish dipping sauce.
12-18 tri-color sweet mini-peppers
3 mild sausage patties, uncooked
3 slices dried, white bread, crumbled
2 teaspoons minced garlic
2 tablespoons parmesan cheese
2 tablespoons milk
¼ cup mozzarella cheese, shredded
Horseradish sauce (or ranch dressing if preferred)
No nutrition information available
Preheat oven to 325 degrees.
Wash & dry peppers. With a pointed paring knife, closely cut out stem portion of peppers. Then lay pepper on flat side and slice off the uppermost ⅓ or less, side of the pepper. Gently clean out the centers of the peppers and set aside.
Crumble sausage patties. Mix together sausage, bread crumbs, garlic, parmesan cheese and milk. Carefully pack the peppers with the stuffing mix. Place on an ungreased cookie sheet. Top each pepper with a sprinkling of mozzarella cheese.
Bake for 10 - 12 minutes. Serve immediately with your choice of sauce.