Ingredients
4 Servings
| 1/3 lb | italian sausage | |
| 4 oz | cream cheese, softened | |
| 1/4 cup | Pastene Plain Bread crumbs | |
| 1/4 cup | Pastene Parmesan cheese | |
| 2 tbsp | minced scallion | |
| 3 tbsp | minced parsley | |
| 1 tbsp | Pastene Minced Garlic | |
| 16 oz | salt and pepper | |
| 1 egg | ||
| 10 oz | Pastene Hot Cherry Peppers |
Directions
- Preheat the oven to 425 degrees Fahrenheit.
- Heat a skillet over medium-high heat. Remove the meat from the sausage casing and crumble the sausage into the pan.
- Brown for about 5 minutes until cooked through and crispy. Let cool slightly, then chop into smaller pieces.
- In a large bowl, mix to combine the sausage, cream cheese, bread crumbs, parmesan, scallion, parsley, and garlic. Season to taste with salt and pepper, then stir in the egg.
- Halve the cherry peppers and remove the seeds and ribs with a melon baller.
- Stuff each cherry pepper with a scoop of the filling.
- Place on a sheet pan and roast for 20 minutes until the peppers look softened and the filling is golden brown on top.В