Ingredients
Serves 12
| ½ lb | Italian sausage | |
| 4 oz | cream cheese, softened | |
| ¼ cup | Pastene Plain Bread Crumbs | |
| 2 Tbsp | scallion, minced | |
| ¼ cup | Pastene Grated Parmesan Cheese | |
| 3 Tbsp | parsley, minced | |
| 1 Tbsp | Pastene Minced Garlic | |
| 1 | egg, beaten | |
| 1 | 32 oz jar Pastene Cored Hot Cherry Peppers, drained | |
| salt and pepper to taste |
Directions
Prep time: 25 minutes | Cook time: 25 minutes
- Preheat the oven to 425° F.
- Remove the meat from the sausage casing. Heat a skillet to medium-high and crumble the sausage into the pan.
- Brown for about 5 minutes until cooked through and crispy. Remove from heat, let cool slightly and chop into smaller pieces.
- In a large bowl, combine the sausage, cream cheese, bread crumbs, parmesan cheese, scallion, parsley, and garlic. Season to taste with salt and pepper, then stir in the egg.
- 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.
