Cheese Stuffed Monkey Bread

olive oil
1 1/2 lbs smoked sausage (remove casing), or ground beef
1 white onion, diced
1 red bell pepper, finely minced
2 c. heavy cream
1 1/2 lbs yellow American cheese, shredded, divided
1/2 lb. Pepper Jack cheese, shredded
1/2 stick butter (cut into small 1/4" cubes)
24 count pkg.frozen yeast rolls, thawed
salt and pepper to taste

Place 1 T. oil in pan. Add sausage and break it apart. Cook until browned. Season with salt and pepper. Remove from heat. Place 1 T. oil in a large pot over medium heat. Add onion, pepper, and seasonings. Cook until softened, about 3 minutes. Add cream and bring to a simmer. Add american cheese and pepper jack cheeses, stirring continuously, until melted and combined. Season with salt and pepper. Divide cheese mixture between 2 bowls. Add sausage to one of the bowls and fold to combine. Cover sausage cheese mixture and place in refrigerator to chill, until congealed, about 1-2 hours. Preheat oven to 350. Spray bundt or angel food cake pan. Place a heaping T. of chilled sausage mixture in center of each roll. Pinch the edges together to form a filled ball of dough. Repeat with remaining rolls. Place balls in layer of bundt pan. Scatter the cubed butter on top. Place in oven and bake until golden brown, about 10 minutes. Reheat remaining cheese in microwave until completely melted and hot, 45 seconds-1 minute. Remove monkey bread from pan and place on platter. Pour heated cheese into the center of the monkey bread and serve immediately!