Stuffed Hot Peppers
This Eastern European appetiser features Hungarian hot peppers filled with a savoury mixture of cooked Italian sausage, softened cream cheese, and grated Romano cheese, combined with herbs and breadcrumbs. The stuffed pepper halves are baked in the oven until the filling is hot and the tops turn a golden brown. It's a flavourful starter that serves six people and takes about 50 minutes to prepare and cook from start to finish.
Ingredients
- 0.33000001311302 cup ground Italian sausage
- 1 (8 ounce) package cream cheese, softened
- 0.33000001311302 cup Italian-style dry bread crumbs
- 3 tablespoons grated Romano cheese
- 1 tablespoon olive oil
- 2 teaspoons garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 6 Hungarian hot peppers - halved, cored, and seeded
Method
- Set your oven to heat to 350 degrees F (175 degrees C).
- In a large, deep skillet, cook the sausage until it is browned and crumbly, which should take 5 to 7 minutes. Drain it and allow it to cool for 5 minutes.
- Place the cooled sausage into a medium bowl. Mix in the cream cheese, bread crumbs, Romano cheese, olive oil, garlic salt, oregano, and basil until everything is thoroughly combined.
- Fill each halved pepper with the sausage mixture. Arrange the stuffed peppers on a rimmed baking sheet.
- Bake the peppers in your preheated oven for 20 to 25 minutes, until the stuffing is golden brown and bubbly.
Nutrition (per serving)
Calories243 kcal
Fat21 g
Sugars1 g
Protein7 g
Sodium1041 mg
Recipe details
CategoryAppetizer
Cuisineeastern european
AuthorRuss
