Get ready to tantalize your taste buds with the most mouthwatering, guilt-free appetizer that will have everyone asking for seconds! These Sausage Stuffed Mini Peppers are not just a recipe; they're a culinary adventure that combines the robust flavors of savory sausage with sweet, tender mini peppers. Perfect for those following a paleo lifestyle or simply craving a delicious, gluten-free dish that looks as amazing as it tastes, this recipe is about to become your new go-to crowd-pleaser.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 12 mini sweet peppers
- 1 pound ground sausage
- 1/2 cup diced onion
- 1/2 cup shredded cheese (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the peppers cook evenly and become tender while the sausage filling is perfectly cooked.
- Prepare the mini sweet peppers by washing them thoroughly under cold water. Once cleaned, slice the tops off each pepper and carefully remove the seeds and membranes. Set the prepared peppers aside on a baking sheet lined with parchment paper or lightly greased.
- In a large skillet over medium heat, add the ground sausage. Cook the sausage, breaking it apart with a spatula, until it is browned and cooked through, about 5-7 minutes. Make sure to stir occasionally to ensure even cooking.
- Once the sausage is fully cooked, add the diced onion to the skillet. Continue to cook for an additional 3-4 minutes, or until the onions are soft and translucent. Stir frequently to prevent burning.
- Sprinkle in the Italian seasoning, and season with salt and pepper to taste. Mix well to combine all the flavors, then remove the skillet from heat.
- If you are using shredded cheese, stir it into the sausage mixture until it is melted and evenly distributed. This step is optional but adds a delicious creamy texture to the filling.
- Using a spoon, carefully stuff each mini sweet pepper with the sausage mixture, pressing down gently to pack the filling in. Fill each pepper to the top, but avoid overfilling them to prevent spillage during cooking.
- Once all the peppers are stuffed, place the baking sheet in the preheated oven. Bake for 25-30 minutes, or until the peppers are tender and the filling is hot and slightly browned on top.
- After baking, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. This will help the flavors settle and make them easier to handle.
- Serve the sausage stuffed mini peppers warm as a delicious appetizer or main dish. Enjoy your gluten-free, paleo-friendly meal!
Tips
- Choose the Right Peppers: Select uniform-sized mini sweet peppers for consistent cooking and a beautiful presentation.
- Prep Like a Pro: Remove seeds carefully to create a clean cavity for stuffing without tearing the pepper.
- Seasoning Secret: Don't be shy with the Italian seasoning - it adds depth and complexity to the sausage filling.
- Cheese Optional, Flavor Mandatory: While cheese is optional, it adds a creamy texture that takes the dish to the next level.
- Prevent Overflow: Avoid overfilling peppers to prevent messy spillage during baking.
- Cooking Technique: Use a baking sheet lined with parchment paper for easy cleanup and even cooking.
- Rest and Serve: Let the peppers cool for a few minutes after baking to allow flavors to settle and make handling easier.Pro Tip: These mini peppers can be prepared ahead of time and quickly baked when ready to serve, making them perfect for meal prep or entertaining!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 18g
Fat: 19g
Saturated Fat: 7g
Cholesterol: 55mg
