Instructions

1. Preheat the oven to 400˚F.
2. In a medium-sized skillet, brown the sausage over medium-high heat, about 10 minutes.
3. While the sausage is browning, cut each pepper in half, lengthwise. Scoop out the seeds and rinse with water to clean the peppers. Pat them dry with a paper towel and set aside.
4. In a large mixing bowl, combine the cream cheese, Cheddar, onion powder and garlic powder.
5. Without draining the sausage, add the browned sausage to the cheese mixture and stir until well incorporated.
6. Scoop the sausage mixture into each pepper, about 1 tsp per pepper halves.
7. Place the stuffed peppers on a baking sheet and bake for 11 minutes, until golden brown.
8. Serve warm or store leftovers in the refrigerator for up to 5 days.