Sausage Alfredo Stuffed Peppers

Sausage Alfredo Stuffed Peppers


"Tired of the typical stuffed pepper filling? This is your recipe!"
I Made it Rate it Share Print


1 h 15 m servings 884 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 884 kcal
  • 44%
  • Fat:
  • 75.4 g
  • 116%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 38.2 g
  • 76%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 2285 mg
  • 91%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish.
  2. Heat olive oil in a large skillet over medium heat; cook and stir onion, mushrooms, garlic, and salt until onion is slightly translucent and softened, 7 to 10 minutes.
  3. Cook and stir sausage in a separate skillet over medium heat, breaking into crumbles, until browned, about 10 minutes. Add bacon, Neufchatel cheese, and sour cream; stir to combine. Add mushroom mixture to sausage mixture, reserving about 1/4 cup mushroom mixture. Season with garlic and herb seasoning, salt, and black pepper.
  4. Warm Alfredo sauce with the reserved mushroom mixture in a pan over medium-low heat, 3 to 5 minutes.
  5. Stuff each bell pepper with sausage-mushroom mixture; place in the prepared baking dish. Top each bell pepper with Cheddar cheese; pour warmed Alfredo sauce over and around the bell peppers. Cover baking dish with aluminum foil.
  6. Bake in the preheated oven until bell peppers are beginning to soften, about 30 minutes. Remove aluminum foil and bake until cheese is melted, 10 to 20 more minutes.



Delicious and easy to make but very rich not a dish you want to eat all the time!

Very good recipe, family loves it. It's a good basic recipe that is easy to vary depending on the ingredients on hand. We cut down the sour cream and the salt because it's plenty salty already b...

This was very good and quite easy to put together. My family really enjoyed it. The only thing I will change next time is only use 1- 8 oz package of the Neufchatel cheese. I grilled Italian sau...

This was excellent! I used feta cheese instead of the two it called for but other than that it was the same and we loved it. Will definitely make this again. The pictures do not do it justice

This recipe is scrumptious and you can really play with it. I used a mixture of fresh mozzarella and sharp white cheddar cheese, as well as a store purchased roasted poblano alfredo. If you lik...

I made this last night and used the recipe ingredients listed except for the bacon and mushrooms.(only because I didn't have them and was too lazy to go to the store!) So I decided to add in a c...

Made this for my family and it was a pretty big hit. I had left over stuffing mix so the next night I used it to stuff mushrooms, topped them with Mozzarella and cheddar and OMG yummmmm!