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I posted this to my G+ account, so I (Katsai) have been drafted to post it here as well. Since I’m the one posting the recipe, I get to name it. Muahahahahahah!

You’ll need:

1 lb ground pork sausage (can be mild or hot depending on your taste)
1 package cream cheese
1/2 pound fresh mushrooms, diced
1/2 white onion, diced (or a whole one if it’s small.Vidalia if you can get them. Soooooo yummy.)
2 or 3 Roma tomatoes, diced
Five bell peppers. (I’ve found the yellow or orange ones taste best to me, but red and green are also tasty. Mix and match for a festive meal!)
One pound bag of shredded Mexican cheese mix
Bread crumbs
Olive oil

Preheat oven to 400 degrees

Brown the sausage over medium heat and drain, then put in a large mixing bowl on top of the cream cheese (the heat of the sausage will soften the cream cheese up).
Sautee your onions and mushrooms in butter until soft.
Add onions and mushrooms into the sausage mixture along with the tomatoes and 3/4 of the package of shredded cheese. Stir everything until thoroughly mixed.

Cut the tops off the peppers and then seed and devein them, leaving them hollow and ready for tasty filling. Drizzle a small amount of olive oil into the pepper, then stuff with your sausage mixture to the top. Drizzle with more olive oil, then sprinkle breadcrumbs and remaining shredded cheese on top.

Fill a pyrex or glass baking dish with about an inch to an inch and a half of water, then place your peppers in the dish. Bake at 400 for approximately 30 to 35 minutes or until cheese on top is slightly brown and getting a little crispy.

Notes: The stuffing makes an excellent hot or cold dip for chips or crackers. You can also substitute bell peppers for the large pepper of your choice (Anaheim, etc). I’ve also considered getting a bunch of jalapenos and stuffing them with this, but haven’t gotten around to it yet.