Gluten-Free JOC Appetizer: Sausage and Cheese Stuffed Mini Peppers

Ingredients:

12 mini bell peppers, assorted colors
8 ounces gluten-free sausage (Italian or breakfast sausage)
1/2 cup gluten-free cream cheese
1/2 cup shredded gluten-free cheddar cheese
2 cloves garlic, minced
1/2 teaspoon gluten-free dried oregano
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish, optional)
Olive oil, for drizzling

Instructions:

Preheat your oven to 375°F (190°C).
Slice the tops off the mini bell peppers and remove the seeds and membranes.
In a skillet, cook the gluten-free sausage over medium heat, breaking it apart into crumbles as it cooks. Drain any excess grease.
In a mixing bowl, combine the cooked sausage, gluten-free cream cheese, gluten-free cheddar cheese, minced garlic, gluten-free dried oregano, salt, and black pepper.
Stuff each mini bell pepper with the sausage and cheese mixture.
Place the stuffed peppers on a baking sheet lined with parchment paper.
Drizzle olive oil over the stuffed peppers for a golden finish.
Bake in the preheated oven for about 15-20 minutes or until the peppers are tender and the filling is bubbly.
If desired, garnish with fresh chopped parsley.
Serve these gluten-free JOC appetizer Sausage and Cheese Stuffed Mini Peppers hot.
Enjoy your Gluten-Free JOC Appetizer: Sausage and Cheese Stuffed Mini Peppers!