Stuffed Hot Cherry Pepper Poppers
You can never have too many side dish recipes, so give Stuffed Hot Cherry Pepper Poppers a try. This recipe serves 4. One portion of this dish contains roughly 13g of protein, 25g of fat, and a total of 344 calories. For $1.64 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 308 people were impressed by this recipe. A mixture of scallion, cherry, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Fifteen Spatulas. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is solid. Bacon-Wrapped Pepper-Stuffed Jalapeño Poppers, Hot Stuffed Cherry Peppers, and Hot and Smoky Cheeseburgers with Bacon and Pickled Cherry Pepper Relish are very similar to this recipe.
Servings: 4
Ingredients:
1/4 cup bread crumbs
10 oz fresh hot cherry peppers (you can also use pickled cherry peppers in a jar)
4 oz cream cheese, softened
1 egg
1 tbsp minced garlic
1/3 lb Italian sausage
1/4 cup packed parmesan cheese
3 tbsp minced parsley
salt and pepper
2 tbsp minced scallion
Equipment:
oven
frying pan
melon baller
bowl
Cooking instruction summary:
Preheat the oven to 425 degrees F.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. Enjoy!
Step by step:
1. Preheat the oven to 425 degrees F.
2. Heat a skillet over medium high heat.
3. Remove the meat from the sausage casing and crumble the sausage into the pan. Brown for about 5 minutes until cooked through and crispy.
4. 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.
5. Place on a sheet pan and roast for 20 minutes. Enjoy!
Nutrition Information:
covered percent of daily need
