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Sausage-Stuffed Cherry Pepper Poppers Recipe

Recipe by: Chef John

"These things are the best beer food ever. They're almost too easy to make."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In45 m
  • 1Preheat oven to 375 degrees F (190 degrees C). Line 2 pie plates with aluminum foil.
  • 2Pinch about 1/2 teaspoon sausage off and roll into a small oval shape. Stuff the sausage piece into a pepper. Repeat with remaining sausage and peppers.
  • 3Drizzle 1 teaspoon olive oil into each foil-lined pie plate and divide the stuffed peppers into each one. Rotate the plates to roll and coat poppers in the oil.
  • 4Roast poppers in the preheated oven until the sausage is cooked through and the poppers are very slightly dried out, about 20 minutes. Let cool before serving. Arrange onto a serving platter and sprinkle with parsley.
Footnotes
  • Cook's Note:
  • One pound of sausage will fill about 60 peppers.
Ingredients
  • 32 servings
  • 52 cals
  • 1/2 pound Italian sausage, casings removed
  • 2 (14 ounce) jars pickled red peppers (such as Peppadew®), drained
  • 2 teaspoons olive oil, divided
  • 1 teaspoon chopped fresh parsley (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    52
    3%
  • Fat:
    1.6
    3%
  • Carbs:
    7.7
    2%
  • Protein:
    0.9
    2%
  • Cholesterol:
    3
    < 1%

Based on a 2,000 calorie diet

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