Sausage Stuffed Peppers Appetizer Recipe

Sausage and peppers recipe is one of our family's favorite dishes.  We have it at least once a month. This week's recipe is a twist on the traditional sausage and peppers and is great for an appetizer or a quick snack for your next sports game. While we are more dairy free in our household, you can also use regular shredded Mexican cheese.

Simple Ingredients:

1 bag of mini red, orange peppers (cut in half, cut off stem and seed)
1 lb of ground pork sausage
1 tablespoon olive oil
1 packet of low sodium fajita (add water according to the recipe)
½-2/4 cup of Mexican Shredded Cheese (dairy free OR regular)

Easy Instructions:

Preheat the oven to 400 degrees.

In a skillet, add olive oil to hot pan and then add pork sausage without skin. Break it up with a wooden spoon until almost complete brown. 

Add the packet of low sodium fajita and the water according to the packet. Mix well and cook for an additional 10 minutes until the water evaporates and is left with a thick sauce. 

Cut the peppers in half and take out seeds and stem.

Place all of them in a nonstick cookie sheet. Only use the ones that are larger in size. It gives you more room to place the filling.

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Add the filling to each pepper. Then, top with the shredded cheese of your choice. 

Bake for 15-25 minutes or until the peppers are softened. Take out and let sit for 10 minutes if you want.  

Print the recipe below if you want to keep a copy of it. 

Sausage Stuffed Peppers Appetizer Recipe

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February 20, 2018

by Sabrina Quairoli

Cuisine american

Category Appetizer Pork Recipes Recipe

Persons

8

Serving Size

pepper

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Ingredients

• 1 bag of mini red, orange peppers
• 1 lb of ground pork sausage
• 1 tablespoon olive oil
• 1 packet of low sodium fajita
• ¼ cup of Mexican shredded cheese

Instructions

1. Preheat the oven to 400 degrees.
2. In a skillet, add olive oil to hot pan and then add pork sausage without skin. Break it up with a wooden spoon until almost complete brown. 
3. Add the packet of low sodium fajita and the water according to the packet. Mix well and cook for an additional 10 minutes until the water evaporates and is left with a thick sauce.
4. Cut the peppers in half and take out seeds and stem.
5. Place all of them in a nonstick cookie sheet. Only use the ones that are larger in size. It gives you more room to place the filling.
6. Add the filling to each pepper. Then, top with the shredded cheese of your choice. 
7. Bake for 15-25 minutes or until the peppers are softened. Take out and let sit for 10 minutes if you want.  

Calories

196

8.2%

Fat

16 g

24%

Saturated

5.2 g

25%

Carbs

1.4 g

0.3%

Protein

9.7 g

Fiber

0.3 g

0%

Sugar

1.1 g

Sodium

442 mg

18%

Trans fat

0.1 g

Cholesterol

43 mg

14%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tags

Meals,

peppers,

quick recipes,

Sausage,

snacks

© 2023 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

Here's the final sausage and peppers dish. Check this out. What do you think?

This recipe will help you get your next party started right. I also enjoyed them for a quick snack with the kids. However, you use them, you can swap out the pork sausage to beef to create a totally new dish. I hope you try it and taste it for yourself.

Visit Sur La Table for Amazing Cookware! (affiliate)

Please note these are affiliate links through Amazon and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.

Please note these are affiliate links through Amazon and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.