BCL - Sausage-Stuffed Cherry Pepper Poppers Popular Recipes

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Sausage-Stuffed Cherry Pepper Poppers

"These matters are the fine beer food ever. They're nearly too easy to make."

Ingredients :

half pound Italian sausage, casings removed
2 (14 ounce) jars pickled red peppers (which include Peppadew®), drained
2 teaspoons olive oil, divided
1 teaspoon chopped sparkling parsley (optionally available)

Instructions :

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

Preheat oven to 375 stages F (a hundred ninety stages C). Line 2 pie plates with aluminum foil.
Pinch about half teaspoon sausage off and roll into a small oval shape. Stuff the sausage piece into a pepper. Repeat with final sausage and peppers.
Drizzle 1 teaspoon olive oil into every foil-covered pie plate and divide the filled peppers into each 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 before serving. Arrange onto a serving platter and sprinkle with parsley.

Notes :

One pound of sausage will fill approximately 60 peppers.

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