CHEDDAR AND SAUSAGE STUFFED MINI-PEPPERS

Fresh Vol. 8 - Party Appetizers

  • Yield: 8 to 12 Servings
CHEDDAR AND SAUSAGE STUFFED MINI-PEPPERS

Ingredients

  • ½ pound spicy chicken or pork sausage, casing removed if necessary
  • 1 cup shredded Darigold cheddar cheese
  • 1 teaspoon grated lemon peel
  • 12 mini sweet peppers, halved and seeded
  • 2 tablespoons Darigold butter, melted
  • Salt and freshly ground black pepper, to taste
  • Chopped parsley for garnish

Preparation

Cook the sausage in a large skillet over medium-high heat until cooked through and lightly browned. Transfer to a bowl and stir in the cheddar cheese and lemon peel.

Toss the peppers with the butter, salt and ground pepper in a mixing bowl. Using your fingers, stuff the pepper cavities with the sausage mixture, dividing evenly. Arrange on a large sheet pan and bake at 450F until peppers are softened and browned (about 15 minutes). Sprinkle with parsley and serve warm.