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ImpossibleTM Sausage Stuffed Piquanté Peppers

Chef J Michael Melton
Small red and yellow piquanté peppers stuffed with Impossible Sausage Made From Plants, topped with Gournay cheese and topped with cilantro mint chutney.
  • 8Servings
  • Super Easy
  • 11Ingredients
  • 45 minPreparation
  • 20 minCooking
  • 65 Total TimeTotal Time

Office party? Holiday get-together? Just feeling fancy? Whatever the function, our Impossible™ Sausage Stuffed Piquanté Peppers recipe is sure to shine!

This pretty, festive—and pretty festive—appetizer features savory and spicy Impossible™ Sausage Made From Plants inside sweet piquanté peppers and topped with a rich, herbaceous soft cheese. Fresh and bright 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 flavored sausage. And for those looking for a plant-based hors d’oeuvre that everyone can enjoy, go with a store-bought vegan Gournay cheese. (You can also make a creamy, crumbly Gournay at home(opens in a new tab) with five easy ingredients: raw cashews, nondairy milk, lemon juice, garlic powder, and fresh herbs.)

Party tip: Save some time by making the sausage and stuffing the peppers ahead of time! The chutney is best fresh, though, so mix up the chutney just before the party while the peppers bake.

Folks are going to love this. You’re going to love this. And if you’ve got a full calendar of fun holiday gatherings ahead, maybe print this recipe now so you have it ready for next time. Enjoy!

11 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 14 Ounce Package Impossible™ Sausage Made From Plants, Spicy
  • 1-14 oz jars piquanté peppers, or about 30-40 peppers
  • 1-5.2 oz package Gournay Cheese, Garlic and Fine Herbs Flavor
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Bunch Cilantro, washed and chopped
  • 1/2 Cup Fresh Mint Leaves
  • 4 Cloves Garlic
  • 1 Tablespoon Agave
  • juice of two limes
  • 1 Teaspoon Sambal
  • salt and black pepper to taste
4 steps
  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!

  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.

  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.

  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!

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