Mexican Stuffed Peppers
Cream cheese and sausage stuffed hot peppers.
12 oz cheddar cheese, shredded
8 oz cream cheese
16 oz chorizo
16 oz breakfast pork sausage
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion, chopped
12 <span class="measurestring" title="medium (4-1/2" long)">medium</span> banana peppers
8 oz tomato sauce
Split peppers down the middle and remove the seeds, do not cut through both sides. You may consider steaming peppers for 10 minutes.
Cook over medium heat both sausages with onions until brown.
Mix cream cheese and 3/4 of the cheddar cheese into sausage mixture.
Place peppers in baking pan. Stuff peppers with the sausage mixture.
Pour tomato sauce over peppers.
Bake at 325 °F (160 °C) for 30 minutes.
Sprinkle rest of cheese on peppers and then bake for additional 10 minutes.
Serve with sour cream if desired.
in 1 serving of Mexican Stuffed Peppers.
, 5% carbs, 20% protein.
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