Grilled Sweet Pepper Poppers
Grilled Sweet Pepper Poppers
Plan for: 20 minutes
Yield: 6 servings
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Ingredients:
- 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
Directions:
- Preheat the grill to medium heat.
- 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.
- Grill the mini sweet peppers and the plant based sausages for 8-10 minutes, turning occasionally, until they are tender and slightly charred.
- 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).
- Serve hot as an appetizer or side dish. Enjoy!
