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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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