Sausage-Stuffed Cherry Pepper Poppers Recipe - Allrecipes.com
Sausage-Stuffed Cherry Pepper Poppers  Recipe
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Sausage-Stuffed Cherry Pepper Poppers
See how to make cherry peppers stuffed with Italian sausage. See more
  • READY IN 45 mins

Sausage-Stuffed Cherry Pepper Poppers

Recipe by  

"These things are the best beer food ever. They're almost too easy to make."

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Ingredients Edit and Save

Original recipe makes 32 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 pie plates with aluminum foil.
  2. Pinch about 1/2 teaspoon sausage off and roll into a small oval shape. Stuff the sausage piece into a pepper. Repeat with remaining sausage and peppers.
  3. Drizzle 1 teaspoon olive oil into each foil-lined pie plate and divide the stuffed peppers into each one. Rotate the plates to roll and coat poppers in the oil.
  4. Roast poppers in the preheated oven until the sausage is cooked through and the poppers are very slightly dried out, about 20 minutes. Let cool before serving. Arrange onto a serving platter and sprinkle with parsley.
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Footnotes

  • Cook's Note:
  • One pound of sausage will fill about 60 peppers.
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Reviews More Reviews

Most Helpful Positive Review
May 03, 2014

these were unbelievably awesome.. bf got the peppers out of an xmas gift basket at work.. i told him we should give it away b/c i hate sweet.. a few months later i felt the need to use them up and sought out a recipe and found this.. i'm so thankful i did.. bf says if this is beer food, then this is the ultimate beer food! ty so much for the recipe

 
Most Helpful Critical Review
Jan 10, 2015

I really tried to like this receipe. I used hot italian sausage, regular italian sausage and merguez sausage and didn't like any of them. The peppers are great and I've used them in other dishes. I disliked the sausage and my family said they were just ok.

 

9 Ratings

Apr 08, 2015

These "Sausage-Stuffed Cherry Pepper Poppers" were excellent! I served them beside a tossed salad for a "fast and easy" meal! I will definitely be making these again. So yummy! Thank you Chef John for sharing your recipe.

 
Feb 21, 2015

I love this recipe! This is one of the few things I look forward to making and eating (sad, isn't it?). I use bulk mild sausage from the butcher down the street, and (like most sausage) it's a little greasy. That said, I find the olive oil is just to make sure the peppers don't stick and not for flavor - so, for me, it's optional given the sausage grease.

 
Mar 05, 2014

These are so easy to make & are absolutely outstanding!

 
Dec 03, 2013

YUM!

 

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Nutrition

  • Calories
  • 52 kcal
  • 3%
  • Carbohydrates
  • 7.7 g
  • 2%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 1.6 g
  • 3%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 125 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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