Best Spicy Sweet Pepper Poppers Recipes

SPICY SWEET PEPPER POPPERS

Spicy Sweet Pepper Poppers image

These poppers work perfectly as an appetizer or adapted as a main meal by using regular bell peppers. The spicy sausage mixture compliments the sweetness of the peppers and pairs well with a glass of chilled milk.

Provided by got milk?(R)

Categories Trusted Brands: Recipes and Tips got milk?®

Time 1h

Yield 15

Number Of Ingredients 13

Ingredients

15 miniature multi-colored sweet peppers, halved lengthwise, seeds removed
2 tablespoons olive oil
½ red onion, diced
3 cloves garlic, crushed
1 pound ground mild Italian sausage
5 button mushrooms, diced
½ cup tomato paste
½ cup tomato sauce
1 teaspoon crushed red pepper
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon freshly ground black pepper
⅛ teaspoon dried thyme

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
Heat oil in a large pan over medium heat. Add onions and cook until translucent, 3 to 5 minutes. Add garlic and cook 1 more minute. Add Italian sausage and mushrooms; cook until meat is browned, 4 to 6 minutes. Drain.
Place drained sausage mixture in a large mixing bowl along with tomato paste, tomato sauce, crushed red peppers, oregano, rosemary, black pepper, and thyme. Mix until well combined.
Fill each pepper half with mixture and place on prepared baking sheet.
Bake in preheated oven until cooked through, about 30 minutes.

Nutrition Facts : Calories 109.9 calories, Carbohydrate 5.6 g, Cholesterol 11.9 mg, Fat 7.6 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 2.3 g, Sodium 364.4 mg, Sugar 1.9 g

SPICY SWEET MINI PEPPER POPPERS

Spicy Sweet Mini Pepper Poppers image

Just another yummy popper!!! Definitely worth trying if you like "heat".

Provided by Lynn Socko @lynnsocko

Categories Vegetable Appetizers

Number Of Ingredients 6

Ingredients

2 package(s) mini sweet peppers
1 pound(s) chicken poblano sausage, uncooked
8 ounce(s) jalapeno cream cheese spread
1 cup(s) grated cheddar cheese
2 habanero peppers
12 package(s) bacon, low sodium

Steps:

Remove casing from chicken sausage and cook most of the way smashing scrambling it up into very small pieces. Let cool.
Cut the tops off the peppers length wise and remove seeds. Fill peppers with filling mix pressing down to fill up end and sides.
Place habanero's (stems removed) in a food processor and mince.
Once sausage is cool add all ingredients EXCEPT bacon in a mixing bowl, using a paddle on your stand mixer, mix until ingredients are well combined. You can also mix by hand.
Cut bacon in half, using one half of a strip wrap around peppers.
Place peppers on a lined baking sheet, (I use a silpat but you can use parchment paper) in 375º oven for 30 mins on. middle/low rack and bake for 30 min. Move baking sheet to upper middle rack and back 10-15 min longer until bacon is browned. These would also be great grilled.
Allow to cool! Enjoy a spicy yummy appetizer or make it a reduced carb meal.

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