I’m almost embarrassed to give up this “recipe”… my food blogger status (which is self-proclaimed anyway) should be stripped. But nonetheless, this is the easiest recipe for the most delicious appetizer everyone will love! You’ll love it even more because it’s quick to make and easy to clean up after- win, win.
I’ve shared this recipe with so many people who, regretfully, don’t end up making them only because they don’t listen to my most important direction- where to find the Peppadew peppers. They are the hidden gems of the ever-avoided olive bar! Available at most grocery stores, but not to be confused with the salad bar or lunch bar at Whole Foods… You can buy these peppers by the pound, which is what is pictured here. This lightly serves 5-6, though you can’t make too many of these.
The ingredients list is literally in the title (this is an appropriate place to use literally, right? I feel like like people hound on this literally all the time…). Anyway, Peppadew peppers + spicy Italian sausage and you’re done. Almost. My husband, who actually taught me this recipe, and I go about the steps a little differently. They taste the same and, frankly, his requires less clean up but you choose your own path…
The great thing about this recipe is that you can stuff the peppers up to 24 hours before your event, keep it in the fridge, then bake whenever is convenient. For the crazy indulgers out there, I recommend experimenting with melted cheese on top. Place thin slices of mozzarella on top with about 10 minutes left and let the ooey-gooey goodness seep into the peppers. Clearly, this is a recipe I’m willing to break my primarily plant-based diet for, but I have a feeling vegan sausage might also be good in this. I’ll let you try that and you can just let me know…
- 1 lb. of Peppadew peppers
- 1/2 lb. of Spicy Italian sausage
- In a skillet over medium heat, break up the sausage and cook until lightly browned. Dylan skips this step and just lets the sausage cook in the oven, but I like to make sure the sausage is slightly cooked before handling it. You do you.
- Stuff the sausage (lightly cooked or raw) into the peppadew peppers.
- Place peppers in a baking dish- bonus points if your baking dish also serves as a beautiful serving dish like this one.
- Bake in the oven at 425 degrees for 15-25 minutes, depending on if you browned the sausage or not.
- Serve immediately or turn the oven down to the "keep warm" setting and warm until you're ready.