- 1/2 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)
- Preheat oven to 375 degrees F (190 degrees C). Line 2 pie plates with aluminum foil.
- 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.
- 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.
- 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.
05/11/2018
recipepes.com
Sausage-Stuffed Cherry Pepper Poppers, recipe
PT15M
PT1H
5
455 calories
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