Sausage-Stuffed Cherry Pepper Poppers


  • ½ pound Italian sausage, casings removed
  • 2 (14 ounce) jars pickled red peppers (such as Peppadew®), drained
  • 2 teaspoons olive oil, divided
  • 1 teaspoon chopped fresh parsley(Optional)
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C). Line 2 pie plates with aluminum foil.


  • Step 2

    Pinch about 1/2 teaspoon sausage off and roll into a small oval shape. Stuff the sausage piece into a pepper. Repeat with remaining sausage and peppers.

  • Step 3

    Drizzle 1 teaspoon olive oil into each foil-lined pie plate and divide the stuffed peppers into each one. Rotate the plates to roll and coat poppers in the oil.

  • Step 4

    Roast poppers in the preheated oven until the sausage is cooked through and the poppers are very slightly dried out, about 20 minutes. Let cool before serving. Arrange onto a serving platter and sprinkle with parsley.

  • Cook's Note:

    One pound of sausage will fill about 60 peppers.

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