Ingredients
- 5 ounces Italian sausage casings removed
- 4 ounces cream cheese softened to room temperature
- 1/4 cup breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder plus more to taste
- 1/4 teaspoon onion powder plus more to taste
- 1 1/2 tablespoons chopped scallions
- 3 tablespoons chopped parsley
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 large egg
- 10 ounces hot cherry peppers or pickled cherry peppers, drained
Instructions
- Preheat your oven to 425°F.
- Preheat a skillet on medium-high. Take the sausage out of its casing and brown it, breaking it into small bits, for about 5 minutes until it’s crispy. Let it cool a bit, then chop more if necessary.
- In a large bowl, combine the cooked sausage, cream cheese, breadcrumbs, Parmesan, garlic powder, onion powder, scallions, parsley, salt, and pepper. Adjust seasonings as needed, then add the egg. Stir until the mixture is evenly combined.
- Slice the cherry peppers in half and carefully take out the seeds and white ribs.
- Fill each pepper half with the sausage mixture, mounding slightly over the top.
- Arrange the stuffed peppers on a sheet pan. Roast in the preheated oven until the peppers are softened and the filling turns golden on top, about 20 minutes.
- Serve immediately.