INGREDIENTS
3 large bell peppers
1 carton fresh mushrooms, sliced
1 yellow onion, chopped
minced garlic
1 lb hot sausage
1/2 package cooked bacon (or more if you luvs bacon)
1.5 pkg Neufchâtel cheese (or cream cheese)
1 cup sour cream
1 jar alfredo sauce
shredded cheddar/italian cheeses
favorite seasonings (I used Weber Garlic&Herb)
salt/pepper
DIRECTIONS
Preheat oven to 400F.
In a skillet over medium heat, sautee onion and mushrooms in a little oil with some salt and garlic.
In second skillet, cook the sausage over med-high heat. Add chopped bacon to it, along with the cream cheese and sour cream.
Add the mushroom/onion mixture to the sausage mixture, reserving a little bit of onions/mushrooms in the pan. Add desired seasonings.
Warm alfredo sauce along with the left over mushroom/onion. This is the sauce that you will pour over the peppers at the end.
Slice the peppers lengthwise, clean out the seeds, and place in a greased pan. Stuff peppers with the sausage mixture, top with generous amounts of shredded cheese, and pour the alfredo sauce over everything.
Bake, covered with foil for about 30min, and then continue to bake uncovered for 10-20min longer*. (Baking times may vary, check on the peppers every so often, when the peppers are tender they are done!)
*I was baking a bunch of things simultaneously, so my oven temp was ranging from 450 to 375 degrees, I believe 400 is an optimal temp
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