Stuffed Mini Peppers with Sausage and Jalapeno Artichoke Dip

Needing an appetizer that most everyone will like, try this recipe. It takes a bit of prep but well worth the time. The combination of the jalapeno artichoke dip and porksausage filling is delicious – try it!

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: She will look forward to meeting you!



  1. Cut peppers in half lengthwise and remove ribs and seeds. Place them ona parchment-lined (or foil) baking sheet.
  2. Preheat oven to 350 degrees.
  3. Make the filling by mixing the sausage, artichoke dip and cheese together until well combined.
  4. Fill the peppers withthe suasage mixture. Bake for 12-14 minutes. Serve warm.
  5. Enjoy!

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