Sausage Stuffed Mini Peppers - total time 35 minutes

My pepper plants are producing an endless supply of peppers (finally).  I typically make one of two things with sweet peppers... some sort of fajita tacos, quesadilla, casserole... or stuffed peppers.  You can change up both meals enough for it to feel like you aren't eating the same thing you had for dinner the night before. You won't hear a single complaint out of our house if tacos are in the menu for the third time this month, but you'll probably hear some sighing if I said "stuffed peppers". And I can understand, the filling to pepper ratio can be a little off for certain preferences.  For me it's the fact you have this beautiful dinner package and then the first thing you have to do is cut it up for three minutes to be able to eat it.  Why not just serve it all cut up to begin with?  Because it's not as cute that way!

Well here comes mini sweet bell peppers to the rescue!  It's like combining our not-so-favorite anymore standby with the fun of jalapeño poppers for something that works for dinner or an appetizer!  Also, we normally have done either quinoa or ground turkey for the filling.  Now I have completely converted to sausage. We get local sausage delivered by GreenBEAN Delivery and it is so good with bell peppers!  Of course we're going to add a little more vegetables for flavor and nutrients... and there you go... a dinner you can eat with your hands.  No more cutting up the cute presentation, just eat it!
20 small sweet peppers

1 lb sausage

1 cup spinach, chopped

1 small onion, chopped

2 garlic cloves, minced3 tbsp sun dried tomatoes, chopped

.5 cup mild white cheese

1. Preheat oven to 350 degrees.  Heat a pan to medium heat.  Begin cooking sausage with a little olive oil (about a tbsp) for about 3 minutes.

2. Chop the onion, spinach, and dried tomatoes.  Mince the garlic.  Stir the sausage I. The pan and add chopped ingredients.  Cook for another 3 minutes.

3. Sprinkle half of the shredded cheese on top of the sausage mixture and turn off heat to the pan.  The cheese will help hold the mixture together.

4. Slice small peppers in half lengthwise and remove the seeds.  Line a cookie sheet with foil for easy clean up.  The sausage mixture should be cool enough to scoop into the peppers using a tablespoon.  Lay the stuffed peppers on the pan and press a little bit of shredded cheese on the top of each one.

5. Cook in oven for 20 minutes.  Enjoy!