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: email@example.com. She will look forward to meeting you!
- Cut peppers in half lengthwise and remove ribs and seeds. Place them ona parchment-lined (or foil) baking sheet.
- Preheat oven to 350 degrees.
- Make the filling by mixing the sausage, artichoke dip and cheese together until well combined.
- Fill the peppers withthe suasage mixture. Bake for 12-14 minutes. Serve warm.