Stuffed Cherry Peppers with Italian Sausage
Sweet and spicy cherry peppers stuffed with flavorful Italian sausage and cheese, then baked until tender and golden. A perfect party appetizer or side dish bursting with bold Italian flavor.
Equipment
- skillet
- mixing bowl
- baking dish
- spoon for stuffing
- knife and cutting board
Ingredients
- 1 lb sweet or hot Italian sausage, removed from casings
- 20 cherry peppers, tops cut off and seeds removed
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 1/4 tsp black pepper
- optional red pepper flakes for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- In a skillet over medium heat, cook sausage until browned and cooked through, breaking it up as it cooks. Drain excess fat.
- Stir in minced garlic and cook for 1 minute. Remove from heat and let cool slightly.
- In a bowl, combine the sausage mixture with mozzarella, Parmesan, parsley, and black pepper. Mix until evenly combined.
- Stuff each hollowed cherry pepper with the sausage mixture, pressing gently to fill completely.
- Arrange stuffed peppers in the prepared baking dish and drizzle lightly with olive oil.
- Bake for 20–25 minutes, until the peppers are tender and the tops are golden brown.
- Sprinkle with red pepper flakes before serving if desired. Serve warm.
Notes
Use mild or hot Italian sausage depending on your spice preference. These can be assembled ahead of time and baked just before serving. For a lighter version, try using turkey sausage or skip the cheese for a dairy-free option.