Impossible^TM Sausage Stuffed Piquanté Peppers

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!

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.

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.

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!