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    Stuffed Hot Cherry Pepper Poppers


    4 Servings
    1/3 lbitalian sausage
    4 ozcream cheese, softened
    1/4 cupPastene Plain Bread crumbs
    1/4 cupPastene Parmesan cheese
    2 tbspminced scallion
    3 tbspminced parsley
    1 tbspPastene Minced Garlic
    16 ozsalt and pepper
    1 egg
    10 ozPastene Hot Cherry Peppers


    • 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. 

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