February 4, 2011

Sausage Pepper Poppers

Sausage Pepper Poppers.

Try saying that ten times fast. No seriously, try it. It’s hard.

So if you’re looking for something much easier to do, you should try making these bite-sized, low sodium snacks instead.

All you need is some baby peppers (of the bell or jalapeno variety), some ground meat (turkey, pork, beef, or chicken…any kind will do), some fresh herbs and spices (fennel, cumin, paprika, and onion powder work well), and your creative caps (which needed to be dusted off anyways).

In a small bowl, make your own sausage, which basically consists of the ground meat, any spices that pull at your heart strings, an egg, and some breadcrumbs. I personally like using Matzo Meal. I also personally like getting personal with my ingredients, using my hands to mix them together.

From there, clean your peppers. Cut their tops off. Stuff. Bake for one hour on 350 degrees. Devour and destroy.

You can also choose to get really fancy and serve them with some homemade, low sodium ranch dressing. Six points with an opportunity for a two-point conversion to whomever can guess what the secret ingredient is.

Or, of course, you can just eat them as they are. But beware, these guys below haven’t been cooked yet, so make sure your pork reaches an internal temp of 165 degrees Fahrenheit before noshing.

With that, have a happy Super Bowl Sunday. Feel free to post comments below with questions on how to Salt-Free your favorite game snacks. And remember, whether it is at the game or on the couch, or somewhere in between, chow on.

waiwa February 4, 2011 at 12:33 pm

wow that is an awesome diagram. glad there was a heading for meat otherwise i might have been confused 🙂

sodium girl February 4, 2011 at 12:35 pm

haha you kill me, waiwa

waiwa February 4, 2011 at 12:43 pm

ha! with sodium girl climbing up the ranks of best blogs of 2011: http://www.thekitchn.com/thekitchn/the-homies-best-home-cooking-blog-of-2011-submit-your-nominations-137088 , i definitely appreciate the love you share with us loyal readers. keep up the good work. chow on!

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