Sausage and Spinach Stuffed Peppers

These are great as an appetizer. Serve with any flavor hummus you love or make your own!


  • 12-14 mini sweet peppers
  • 2 hot italian sausage
  • 1/2 jalapeno, deseeded and diced
  • 1/4 C. red onion, diced
  • 2 cloves garlic, minced
  • 1-1/2 C. spinach, roughly torn
  • 1/4 C. hummus, plus more for dipping
  • olive oil

Preheat oven to 400°

In a medium saucepan over medium high heat, crumble sausage and cook, breaking up the big chunks.

Remove from pan and add to a bowl. To the same bowl add spinach and 1/4 C. hummus.

In same pan, add 2 tsp. olive oil and the onions. Cook until soft, about 10 minutes. Add jalapeno and cook another minute. Finally add the garlic, cook 30 seconds and remove from heat. Add to bowl with sausage. Mix to combine thoroughly, set aside.

Cut tops of peppers off, but keep them! Shake seeds out of peppers. Replace tops and secure with toothpicks (if you go from the top at an angle you should be able to pierce through the bottom half at some point). Place in a foil lined baking dish and drizzle with olive oil. Bake for 7-8 minutes. Remove and let cool until you can handle them.

Remove tops (but keep again) and stuff with the sausage mix. Replace tops and secure with toothpicks. Bake an additional 15 minutes.

Once cool enough to handle, remove tops and discard. Serve with additional hummus for dipping.



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