Sausage Stuffed Peppers for 8 Servings

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the Anaheim peppers in half lengthwise and scoop out the seeds and white membranes using your fingers or a small spoon.
3. Place peppers on a baking sheet, drizzle with 1 tbsp (15ml) olive oil, and sprinkle with salt.
4. Roast for 8–10 minutes until the peppers look slightly pliable and the skins begin to soften.
5. Place a skillet over medium-high heat. Add the ground sausage, breaking it apart with a spatula, and cook until browned (about 7–9 minutes).
6. Stir in the minced garlic and cook for 1 minute more until fragrant.
7. Remove the skillet from heat. Stir in the softened cream cheese and half of the shredded cheese until the mixture is smooth and cohesive. Fold in the chopped parsley.
8. Spoon the sausage mixture generously into each roasted pepper half, pressing down slightly to ensure they are full.
9. Top each pepper with the remaining shredded cheese.
10. Return the baking sheet to the oven for 10–12 minutes.
11. Switch the oven to 'Broil' for 2–3 minutes until the cheese is bubbling and has developed mahogany-colored spots.