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Stuffed Hot Cherry Pepper Poppers


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


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. 

Product Used

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