Sausage & Pepper Poppers (2024)

Spicy Italian sausage, creamy cheeses and mini sweet bell peppers make a deliciously perfect bite!

These days there are a lot more interesting options available at the grocery stores and farm markets when it comes to produce

Which makes for a food lovers playground

The best part of our trips to the markets is to look around and let our culinary imagination start to work

With that in mind we came across these little beauties…

Mini bell peppers of multiple colors, cute , versatile and delicious

Sweet small bell peppers that are perfect for well…..almost anything you can think of

And what is a great partner to peppers?

How about sausage? How about sausage and peppers?

Well let’s get to the next step and make mini handheld sausage and pepper poppers!!

YES!!!

Let’s get started

We used 20 peppers

Slice the peppers in half and remove the seeds and ribs if there are any

Preheat the oven to 400 F

Line a sheet pan with parchment paper sprayed with cooking oil and lay out the pepper halves

Time to get started on the filling, we will need 1 chopped onion, 2 chopped garlic cloves and 1 tablespoon of chopped fresh parsley

In a pan over medium heat add 2 tablespoons of olive oil then add in the onions and garlic and sprinkle with kosher salt and ground black pepper

Simply Sundays! ~ Sausage & Pepper Poppers

Servings: Makes 40 Pepper halves
Time: Prep 25 Min, Cook 20 Min
Difficulty: Easy
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Ingredients

20 mini bell peppers halved

6 hot Italian sausages

1 onion

2 garlic cloves

kosher salt

ground black pepper

2 tablespoons of olive oil

4 ounces of room temperature cream cheese

1/2 cup of ricotta cheese

1/2 cup pf grated Parmesan cheese

1 cup of shredded mozzarella

1 tablespoon of fresh chopped parsley

Directions

Preheat your oven to 400 F. Slice 20 mini bell peppers in half and remove the seeds and ribs if there are any. Line a sheet pan with parchment paper sprayed with cooking oil and lay out the pepper halves

In a pan over medium heat add 2 tablespoons of olive oil then add in 1 chopped onion and 2 chopped garlic cloves. Sprinkle with kosher salt and ground black pepper. Saute for 4-6 minutes until the onions start to soften and become slightly translucent

Remove 6 hot Italian sausages from their casings and add to the pan. Cook for 10-12 minutes breaking up the sausage as you go until it is browned and cooked through. Remove from the heat and allow to cool slightly

To the sausage add in 1/2 stick (4 ounces) of room temperature cream cheese, 1/2 cup of ricotta cheese, 1/2 cup of grated Parmesan and and 1 cup of shredded mozzarella cheese. Using a rubber spatula fold the ingredients together

Using a spoon start filling the pepper halves. Use your thumb to pack it down a bit. Repeat until all the peppers are filled. Place in the preheated oven. Cook for 20 minutes or until the mixture is browned and bubbly

Serve immediately

Tools used to make this recipe

Architec Carving Board, Gripperwood