Anything wrapped in bacon tastes great, right? And when you want to take it even to the next level, why not whip up a batch of these Sausage-Stuffed Bacon-Wrapped Mini Peppers as the ultimate pleasure of your palate? And the best part is that you need only 4 ingredients to prepare these super-succulent and wonderfully tasty morsels!
Tips for making the Sausage-Stuffed Bacon-Wrapped Mini Peppers
Bulk sausage is a wonderfully versatile ingredient. You can fry it and eat as such, add to omelets, savory muffins, or casseroles — and much more. Bulk sausage also makes a perfect stuffing. Mini peppers are cute, and they make perfect bite-sized treats — they are just like made for succulent stuffings, like some piquant and spicy bulk sausage! It gets even better: when you wrap the stuffed mini peppers in bacon, the ultimate savory keto treat is born.
Even you need just 4 ingredients to prepare these Sausage-Stuffed Bacon-Wrapped Mini Peppers, it’s good to reserve some time for making this dish. Frying the sausage, removing the seeds from the mini peppers, stuffing them and finally wrapping them in bacon does require some time. But all in all, these stuffed bacon-wrapped mini peppers are surprisingly easy to make even there are some steps involved.
Let’s take a look at how to make these stuffed mini peppers.
First, fry the sausage in a skillet, all the time crumbling…
Add the sour cream…
…and mix until well combined. Set aside.
Cut off the wide ends from the mini peppers.
Discard also the seeds.
Here we go.
Stuff the peppers with the sausage mixture. Press firmly with the back of a spoon to get as much stuffing inside as possible. If you’ve got some leftover sausage and cream cheese mixture, why not prepare a nice keto wrap with the sausage mixture, chopped tomato, and some lettuce using this keto tortilla.
Wrap the peppers in bacon, using 2 slices of bacon per stuffed pepper. (Check the video for more detailed description.)
Place the stuffed and wrapped peppers into a glass or ceramic baking dish.
Bake in the preheated oven for 30-40 minutes, or until the bacon is done.
Remove from the oven.
My Sausage-Stuffed Bacon-Wrapped Mini Pepper experiments
This is actually an old recipe of mine. I created it quite precisely three and a half years ago. I remember I went to Lidl and saw some cute mini bell peppers, thinking of serving them as appetizers filled with a creamy filling. At home, I simply halved the mini peppers lengthwise, removed the seeds and the membranes, and filled the peppers with herby cream cheese. Ta-dah! A perfect 2-ingredient keto appetizer was born.
Next, I thought I want to create a main course with stuffed mini peppers. Fried and crumbled spicy bulk sausage sounded just like a perfect stuffing for the peppers. I was afraid just pure sausage would be too crumbly as stuffing, so I mixed in a good dollop of sour cream to give the stuffing some succulent touch and to make it hold better together.
Just before putting the stuffed mini peppers into the oven, I realized I could perfect the dish by wrapping the mini peppers in bacon. Luckily, I had some bacon in my fridge (well, when wouldn’t I have…). I grabbed a package of bacon and wrapped each stuffed mini pepper with two slices of bacon.
Now, when I finally got my creation in the oven, I knew nothing could go wrong — cute and tasty mini peppers, sausage stuffing, rich sour cream, and bacon were such delicious ingredients that you really cannot go wrong with them.
When the bacon was crispy, I removed the mini peppers from the oven. I almost burned my mouth when I hurried to taste one. Boy, it tasted good! The stuffing was tasty thanks to the spicy sausage, and it was also succulent because of the sour cream. And the bacon really perfected the dish!
Next time, when you need some keto finger food or something to munch on a movie night, these stuffed mini peppers will be a huge hit, guaranteed! Naturally, they make a great dinner too. Just serve some warm veggies, mashed cauliflower, or maybe just a fresh, green salad on the side. Easy and delicious!
Here’s the recipe for you to enjoy:
- 1/2 lb = 230 g bulk sausage of your choice
- 3 tablespoons thick full-fat sour cream
- 12 mini bell peppers
- 24 bacon slices
- Preheat the oven to 400 °F (200 °C).
- Fry the sausage, all the time crumbling, until done.
- Add the sour cream to the fried sausage and mix until well combined. Set aside.
- Cut off the wide ends from the mini peppers and discard them. Remove seeds and also discard them.
- Fill the peppers with the sausage mixture.
- Wrap each stuffed pepper in bacon, using 2 slices of bacon per pepper.
- Bake in the preheated oven for 30-40 minutes, or until the bacon is done and crispy on the surface.
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