Pepperazzi™ Peppers Stuffed with Sausage
The spicy sweetness of Pepperazzi™ and the savory sausage stuffing is a hard-to-resist appetizer. Here we feature a pork sausage with Romano and parsley, but also suggest trying chicken sausage with fresh spinach and mozzarella. You can easily prep these ahead of time and pop them into the oven when your guests arrive.
- 1 pound ground DeLallo Italian Sausage
- 1/4 cup chopped Italian flat-leaf parsley
- 1/8 cup DeLallo Grated Romano
- 1 pound DeLallo Pepperazzi™ Peppers (about 40), drained
- 2 tablespoons DeLallo Extra Virgin Olive Oil
Preheat the oven to 450°F.
In a mixing bowl, combine the sausage with parsley and Romano. Fill peppers with the meat mixture, pressing to compact. Arrange the Pepperazzi™, stuffing-side up, on a parchment paper-lined baking sheet. Drizzle generously with olive oil.
Bake for about 15 minutes, until the sausage meat is cooked through. Transfer the Pepperazzi™ to a platter and serve warm or at room temperature.
Unbaked, already stuffed Pepperazzi™ can be refrigerated overnight. Bring to room temperature before baking, or lengthen cook time.
Serves 15 to 20, as appetizer