Sausage-Stuffed Mini Sweet Peppers

Don’t let the tiny size of the peppers fool you! These over-stuffed peppers are bursting with cheese and spiced sausage.


  • 4 ounces cream cheese, room temperature
  • 1⁄4 cup Private Selection™ Shredded 3 Cheese Blend, plus extra for topping
  • 1 tablespoon olive oil
  • 1⁄4 cup pine nuts, toasted (reserve some for garnish if desired)
  • 5.2 ounces Boursin Garlic & Fine Herbs Gournay Cheese
  • 16 ounces bag mini sweet peppers or jalapeños (or combination of both)
  • 1 pound Italian sausage


  • Preheat oven to 400°F. Cut peppers lengthwise, remove seeds and place in bowl. Add 1 Tbsp. olive oil and toss lightly to coat.
  • Note: Before cutting peppers, lay pepper on side to determine which side will lay flat.
  • Place peppers cut sides up on baking sheet, sprinkle with salt and pepper and bake for about 6-8 minutes to soften. Remove from oven to cool.
  • While peppers are cooling, cook sausage in skillet over medium heat, breaking into crumbles with spoon, drain, set aside.
  • Toast pine nuts in dry skillet over medium heat until lightly toasted. Mix 4 oz. cream cheese, garlic cheese and cheese blend together until combined.
  • Add cheese mixture to cooled and crumbled sausage and mix well. Add pine nuts, reserving some for garnish if desired.
  • Fill pepper halves and sprinkle with shredded cheese, place back in oven for about 5-7 minutes or until cheese is melted. Garnish with remaining pine nuts and serve.