Last Call: Sausage-Stuffed Cherry Peppers

Sausage-Stuffed Cherry Peppers

Ingredients:

~8 oz mild or spicy Italian sausage, casing removed

~¼ cup parmesan cheese

~2 (14-oz) jars Peppadew cherry peppers (about 32), or other type of small, jarred cherry peppers ~1 tsp olive oil

~chopped parsley, optional

Directions:

1. Drain the peppers. If using non- Peppadew brand peppers, you may need to remove the stem and seeds with a melon baller.

2. Mix sausage with cheese. Pinch off a piece of the sausage mixture and stuff each pepper. Cover a baking sheet with foil and rub with the olive oil. Place the peppers, evenly spaced, on the pan.

3. Bake in a preheated 375 degrees F. oven for 20 minutes. Best served at room temperature.