Recipe: $8.89 | Per Serving: $1.48 | Yield: 6+ servings
Though we aren't gathering quite the way we used to, it is still time to share some Super Bowl Food here on the blog! (I mean, if you're into the Super Bowl for the football then we're not really talking during this gathering anyway.)
These sausage-stuffed mini peppers are one of our favorite finger food appetizers! They also just so happen to be simple (3 ingredients) and equal parts protein and vegetables so they're filling and tasty and also, dare I say, good for you?
I have been making some version of these ever since we moved to Baltimore in 2016. The very first version used spicy Italian sausage and jalapeños. That was some risky business. Every third pepper was SO SPICY that we all felt we were playing a little Russian Roulette with each pepper selection.
I pivoted from there and have a recipe that works great and is more customizable! Instead of using all jalapeños, we now use mini sweet bell peppers and a few jalapeños for the spice lovers. I've also tamped down the heat of the sausage itself by using this Italian Sausage Seasoning blend, so you can control how much heat you really want.
What You Need for Sausage-Stuffed Mini Peppers:
- mini bell peppers
- ground pork and spices (or uncooked Italian sausage)
- something creamy - I like Miyokos dairy-free cream cheese or some other nut-based "cheese" sauce here, but cream cheese will also work
- an oven + sheet pan
Should the Peppers Be Cooked Before Stuffing?
Nope! These mini sweet bell peppers and jalapeños will cook perfectly in the oven!
Can I Freeze Stuffed Mini Peppers?
Yes you can! I would recommend freezing them after stuffing and before cooking. Just be aware that they will definitely come out a little bit softer if they were previously frozen. When the water in vegetables freezes, it expands and can break open cell walls, making the resulting vegetable softer (or in some cases, mushy). So just be aware that these may become a bit less of a finger food and more of a fork situation.
Dietary Modifications for Sausage Stuffed Mini Peppers
Vegetarian: No, I would make something else.
Low FODMAP: absolutely! Skip the garlic in the sausage seasoning and this is totally low-FODMAP.
PIN THIS RECIPE FOR LATER!Print
Make these crowd-pleasing sausage-stuffed mini peppers for your next appetizer spread! These protein-packed Paleo peppers are gluten-free, dairy-free, and delicious!
- 16-20 mini bell peppers and japaleños (note that size will vary, so if your peppers are very small or very large, you might need to adjust the number of peppers)
- 12 ounces ground pork
- about 2 teaspoons Italian Sausage Seasoning (see more details in notes if you don't have this)
- 4 Tablespoons dairy-free cream cheese, about 2 ounces (such as Miyokos, or macadamia ricotta or cashew cream) / (or lactose-free cream cheese)
- Preheat oven to 425ºF.
- Prepare the peppers by cutting each in half and scooping out the inner seeds, white membrane, and stems.
- Combine the ground pork, sausage seasoning, and cream cheese in a large bowl and mix well until everything is completely combined and starting to turn into a bit of a paste-like texture.
- Stuff each pepper with a few teaspoons of the sausage mixture. Arrange in an even layer on lined baking sheet. Bake on 425ºF for 25 minutes, or until the pork is fully cooked.
- Garnish with microgreens, parsley, or cilantro and serve hot!
If you don't have Italian Sausage Seasoning, season your ground pork with: 3/4 teaspoon each salt, ground fennel, cayenne, garlic powder and 1/4th teaspoon each ground black pepper, dried basil, dried oregano, paprika or smoked paprika.
These can be prepared ahead and reheated for serving.
Nutrition Label is an estimate, and is using Miyokos cream cheese, with each serving being about 5-6 stuffed pepper halves.
- Prep Time: 15
- Cook Time: 25
- Category: Appetizer
- Method: Oven
- Cuisine: American
Keywords: superbowl snacks, appetizer, paleo appetizer, gluten free appetizer, dairy free stuffed peppers