Sausage Stuffed Sweet Mini Peppers

If you are invited to a Super Bowl party this coming weekend, there’s a good chance you’ll need to bring an appetizer to share. We watch the Super Bowl with friends every year and everyone brings a dish…there is always too much delicious food! And although oh so very yummy, most of it is not carb and keto friendly. I love this appetizer because it is a winner not just for taste and presentation, but it is also low carb!

I discovered these poppers a few years ago when we were going to a potluck game night at a friend’s house. My husband was watching his carbs so I wanted to make sure he had a good choice and didn’t wreck his diet. He loves sausage, cheese, and bell peppers so I knew he would really like them. I brought them and boy, they were a hit with everyone!

• 16 oz. Bag of Sweet Mini Peppers
• 16 oz. Breakfast Pork Sausage, Mild or Hot
• 8 oz. Block of Cream Cheese at room temperature
• 1/4 Cup Shredded Cheese of Your Choice (Cheddar, Colby, Mixed Cheese Blend), plus extra for topping
• 1 Tablespoon Olive Oil
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Dry Parsley
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Pepper

Cut the peppers in half lengthwise, leaving the stems on. Stand them on the narrow side and cut so that the halves are as large as possible and will hold more filling. Remove the seeds and membranes with your fingers while rinsing the peppers.

Pour a tablespoon of olive oil onto a baking sheet and toss the cut peppers in the oil. Turn all of the peppers cut side up and bake them 6-8 minutes at 400 degrees to soften.

Prepare the Filling.

Brown and drain the sausage. In a bowl, mix the room temperature cream cheese (it needs to be very soft), shredded cheese, and spices. We had cheddar on hand when I made these but I’ve used different shredded cheeses or cheese combinations in this recipe and they are all delicious. Stir in the sausage and combine all well.

Stuff the Peppers.

Stuff each pepper with the sausage cheese mixture and sprinkle with extra cheese. I usually have a few peppers left over that I save to use in something else.

Put them back in the oven and bake for an additional 8 minutes or until the cheese is melted and the filling is warm.

These are still delish after they cool but even better fresh out of the oven and warm! If I’m taking them somewhere and can’t keep them warm, I like to flower them out on a round platter…

What are you making for Super Bowl Sunday? If you try these, I’d love to hear!

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