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!
16-20mini bell peppers and japaleñosnote that size will vary, so if your peppers are very small or very large, you might need to adjust the number of peppers
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!
Notes
If you don't have Italian Sausage Seasoning, season your ground pork with: ¾ teaspoon each salt, ground fennel, cayenne, garlic powder and ¼th 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.