This is a fast beautiful appetizer that is great for parties or just sharing with friends in a backyard BBQ.
Stuffed Mini Peppers
Ingredients
- Red, yellow mini peppers and jalapenos
- Italian or Andouille Sausage
- Minced red onions
- Sharp White cheddar cheese
- Bacon - optional (who doesn't like bacon?)
- 1 tablespoon virgin olive oil
- whole smoked almonds - vegetarian solution
Instructions
Pre-heat oven to 375
When working with hot peppers of any kind it is best to always wear gloves.
Cut tops off of peppers and core them. Try to leave them whole.Brown the sausage and onions in the olive oil then set aside on paper towel to drain
Mix drained sausage with cheddar cheese and stuff the peppers. Be careful not to rip them open
With the jalapenos cut a slit about two thirds of the way down.
Top with more cheese and then wrap in 1/2 slices of bacon.
Cover a baking sheet with either tin foil or parchment paper. Either one works
Place peppers on the sheet and bake the cheese is browned. About 20 minutes.
Notes
I take these to parties or just to share with friends. I never come back with left overs. There are also times I make them for my family and set some aside. These can be chopped up in the morning and added to an omelet or a frittata but that's another recipe.
To "core" a pepper simply take a slender, sharp knife and cut around the insides of the pepper. This will remove all the seeds and fibers inside the pepper. Be careful you don't cut through the pepper as this will make stuffing them more difficult.
