Italian Stuffed Mini Sweet Peppers2012-11-25
- Yield : 32
- Servings : 8
- Prep Time : 15m
- Cook Time : 8m
- Ready In : 23m
Yum-oh! These delicious peppers are a crowd pleaser! This finger-food is perfect for dinner parties or even a stay-home movie night.
Mini sweet peppers have recently become very popular, and can now be found in most grocery stores. Jalapenos are about the same size and can be used if you cannot find the sweet peppers, or if you prefer something a little spicier. We love the flavor that the mini sweet peppers bring to this recipe, as well as their beautiful color. In general, they have very few seeds, making them easy to clean and prep for stuffing.
Check the sodium content of the Muenster and Parmesan cheeses carefully. The Muenster cheese that we used has 75 mg of sodium per ounce, and the Parmesan has 45 mg of sodium per tablespoon. (Read more about low sodium cheeses here.)
- 1/2 recipe Savory Italian Pork Sausage, browned
- 16 mini sweet peppers
- 1/2 cup chopped fresh parsley
- 3 sourdough crisps, crushed (about 1/3 cup)
- 1 small onion, minced
- 1/2 cup shredded low sodium Muenster cheese (about 4 ounces)
- 1/2 teaspoon dried oregano
- 1 tablespoon grated Parmesan cheese
Preheat oven to 425°F.
Prepare sweet peppers by cutting of the tops and the slicing in half lengthwise. Remove seeds and white flesh. Place on greased baking sheet.
In a large bowl, combine pork sausage, parsley, crushed sourdough crisps, onion, Muenster, oregano, and Parmesan. Stir until thoroughly mixed.
Stuff each pepper with the sausage filling. Press the filling tightly into the pepper with the palm of your had. Peppers should be slightly overfilled.
Bake for 7-8 minutes, or until cheese is bubbly and filling is golden brown. Serve immediately.
We used Wasa Sourdough Crispbread to make these peppers- only 45 mg of sodium per slice!
We recommend Cuisinart’s Smart Stick Food Processor to crush the crispbread used in this recipe. Added bonus: It also comes with an immersion blender and whisk attachment!
Average Member Rating
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This information is per serving.
Total Fat17.1 g
Saturated Fat6.3 g