BCL - Sausage-Stuffed Cherry Pepper Poppers Popular Recipes

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Sausage-Stuffed Cherry Pepper Poppers

"These things are the first-rate beer meals ever. They're almost too clean to make."

Ingredients :

• 1/2 pound Italian sausage, casings eliminated
• 2 (14 ounce) jars pickled crimson peppers (including Peppadew®), drained
• 2 teaspoons olive oil, divided
• 1 teaspoon chopped clean parsley (optionally available)

Instructions :

Prep : 15M	Cook : 32M	Ready in : 45M

• Preheat oven to 375 levels F (a hundred ninety levels C). Line 2 pie plates with aluminum foil.
• Pinch approximately half of teaspoon sausage off and roll into a small oval shape. Stuff the sausage piece right into a pepper. Repeat with remaining sausage and peppers.
• Drizzle 1 teaspoon olive oil into each foil-covered pie plate and divide the stuffed peppers into every one. Rotate the plates to roll and coat poppers inside the oil.
• Roast poppers inside the preheated oven until the sausage is cooked through and the poppers are very barely dried out, about 20 minutes. Let cool earlier than serving. Arrange onto a serving platter and sprinkle with parsley.

Notes :

• One pound of sausage will fill approximately 60 peppers.

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