Stuffed Mini Peppers with Sausage
This healthy appetizer is savory, spicy, filling, and satisfying!
Servings: 34
Calories: 62kcal
Ingredients
- 16 ounce Mini Peppers
- 8 ounce Reduced Fat Cream Cheese
- 16 ounce Lean Ground Pork
Pork Seasoning Blend
- 1 teaspoon Dried Parsley
- 1 teaspoon Italian Seasoning
- 3/4 teaspoon Black Pepper
- 1/4 teaspoon Fennel Seed, crushed
- 1/2 teaspoon Paprika
- 1/4 teaspoon Red Pepper Flakes
- 1 teaspoon Salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
For Topping
- 1/2 cup Fresh Grated Parmesan
Instructions
- Soften the cream cheese to room temperature, either by removing from the fridge an hour beforehand, or carefully soften it the microwave.
- Heat a large skillet to medium heat on the stove top. Add the ground pork and cook, crumbling apart, until no longer pink. Drain any excess fat or liquid.16 ounce Lean Ground Pork
- Add the pork seasonings to the skillet of ground pork. Cook an additional 1-2 minutes while you stir the seasoning around to evenly coat. Remove from heat and set aside.1 teaspoon Dried Parsley, 1 teaspoon Italian Seasoning, 3/4 teaspoon Black Pepper, 1/4 teaspoon Fennel Seed, crushed, 1/2 teaspoon Paprika, 1/4 teaspoon Red Pepper Flakes, 1 teaspoon Salt, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder
- Preheat the oven to 375 degrees F. Slice your mini peppers in half length-wise. Do not de-stem. Arrange the pepper halves cut-side up on a sheet pan.16 ounce Mini Peppers
- Into a medium bowl, add the cooked pork and softened cream cheese. Stir until evenly combined.16 ounce Lean Ground Pork, 8 ounce Reduced Fat Cream Cheese
- Scoop a spoonful into each pepper until they are filled.
- Sprinkle a little bit of grated parmesan onto each pepper half on top of the sausage mixture.1/2 cup Fresh Grated Parmesan
- Bake at 375 degrees F for 12 minutes until the parmesan is lightly toasted.
- Remove from the oven and serve while warm.
Video
Nutrition
Calories: 62kcal
