Grilled Sweet Pepper Poppers

Plan for: 20 minutes
Yield: 6 servings

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  • 16oz bag of mini sweet peppers
  • 3 plant-based sausages (we used Field Roast Italian Garlic & Fennel plant-based Sausages), grilled and crumbled
  • 8oz HOPE Plant-Based Spinach Artichoke Dip
    1/2 cup breadcrumbs, toasted and seasoned with salt and pepper
  • Olive oil
  • Salt and pepper


  1. Preheat the grill to medium heat.
  2. Slice the mini sweet peppers in half and remove the seeds and membranes. Lightly coat the outside of the peppers with olive oil, salt and pepper.
  3. Grill the mini sweet peppers and the plant based sausages for 8-10 minutes, turning occasionally, until they are tender and slightly charred.
  4. Fill each grilled mini sweet pepper with Hope Plant-Based Spinach Artichoke Dip. Top with sausage crumbles. Sprinkle breadcrumbs, pressing them gently into the filling. Season with additional salt and pepper to taste and garnish with fresh herbs (optional).
  5. Serve hot as an appetizer or side dish. Enjoy!

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