Small red and yellow piquanté peppers stuffed with Impossible Sausage Made From Plants, topped with Gournay cheese and topped with cilantro mint chutney.

Impossible™ Sausage Stuffed Piquante Peppers

8 Servings

12 Ingredients

Super Easy

By Impossible™ Foods Chef

J. Michael Melton

65’ Total time=20’ Cooking + 45’ Preparation

Office party? Holiday get-together? Just feeling fancy? Our Impossible™ Sausage Stuffed Piquanté Peppers are sure to shine! This appetizer features Impossible™ Sausage Meat From Plants inside sweet piquanté peppers topped with a rich, herbaceous soft cheese. Fresh cilantro mint chutney balances things out while offering a gorgeous green backdrop for the peppers.

If you’d like to tone down the temperature of this dish, swap out the spicy Impossible Sausage for our original flavor. Party tip: Save some time by making the sausage and stuffing the peppers ahead of time! The chutney is best fresh, so mix up the chutney just before the party while the peppers bake.

This recipe is made with Impossible™ Ground Sausage Meat From Plants

Nutritional information Where to buy

Let's GetCooking

12 Ingredients

14 oz Package Impossible™ Spicy Ground Sausage Meat From Plants
Cilantro Mint Chutney
1-14 oz Jars Piquanté Peppers, Or About 30-40 Peppers
1-5.2 oz Package Gournay Cheese, Garlic And Fine Herbs Flavor, or Plant-Based Cheese
2 tbsp Extra Virgin Olive Oil

Cilantro Mint Chutney

1 Bunch Cilantro, Washed And Chopped
1/2 cup Fresh Mint Leaves
4 Cloves Garlic
1 tbsp Agave
Juice Of Two Limes
1 tsp Sambal
Salt And Black Pepper to taste

How to prepare

Step 1: Make the Cilantro Mint Chutney

Place cilantro, mint leaves, garlic, agave, the juice of two limes, and sambal in a food processor. Pulse until finely chopped. Season with salt and black pepper to taste. This sauce is best used fresh!

Step 2: Cook the Impossible Sausage

In a large pot over medium heat, crumble sausage into the pot, breaking into pieces with a heat-proof spatula or wooden spoon. Cook, stirring occasionally, until nicely browned and cooked through, about 3-5 minutes. Remove cooked sausage from the pan, and set aside to cool.

Step 3: Stuff and Bake the peppers

Preheat oven to 425°F. Line a 13x9 inch baking dish with parchment. Drain the jar of peppers, and stuff each pepper with approximately 1 1/2 teaspoons Impossible Sausage, placing the stuffed peppers into the baking dish as you work. Spread about 1 teaspoon of cheese over the top of each pepper. Drizzle with olive oil, and then bake for approximately 10 minutes or until cheese is nicely browned.

Step 4: Serve and enjoy

While the peppers are baking, spread chutney on the bottom of a large serving plate, reserving enough to top each pepper, and then transfer stuffed peppers to the plate. Drizzle remaining chutney over the peppers, and serve with toothpicks. Enjoy!