Summer Baby Peppers with Sausage and Italian Mountain Gorgonzola


I came across these lovely peppers at a local farmers market.  I was looking for an appetizer I could serve ahead of a grilled menu.  I had one sausage to use up, plenty of bread crumbs on hand and enough cheese to open a small shop.  Perfect!  I love recipes that turn out full of flavor, yet require very few ingredients.  You will be surprised what you can do with very little.  One sausage link?  Here is the recipe.
Ingredients:  About 12 baby peppers 
1 cup of bread crumbs
1 large sausage link.  I used pork.  Use what you like
2 teaspoons of salt
1/2 cup Parmigiano Reggiano cheese
2 tablespoons diced onions
2 tablespoons olive oil
About 2 ounces of Mountain Gorgonzola.  ( You may use any soft, cheese your like).
1/2 cup white wine (optional)
One egg
2 tablespoons diced celery leaves 
2 tablespoons diced parsley
Method:  Slice open your peppers.  Clean out the interiors of seeds and white-ish stems.  Leave the green stems intact for presentation.  Dry with paper towels and set aside.  In the meantime, heat your oil in a dutch oven or skillet to medium.   Saute your onion until fragrant and add your sausage.  Break it up and cook until brown and golden.  Add 1/2 cup of white wine and cook until liquid is evaporated.  (optional)
Let cool.
 When cooled, add the Parmigiano cheese, bread crumbs, parsley, celery, egg to the the sausage and mix well.  If you prefer to drain your sausage first, go right ahead.  Be sure and leave some fat in the pan.   Mine was quite dry.  This is an option. 
Mix well. 
Begin filling your peppers one at a time.  Make sure your mixture is quite dry.  If not, don't be afraid to add more bread crumbs. It need to be somewhat firm. 
Preheat your oven to 400F degrees/ bake.   Make appropriate temperature adjustments for convection cooking.   I like to use the cast iron skillet for this.  Use any oven proof pan that is easy to cover but not very deep. 
Stuff and top with your favorite soft cheese. 
Cover your skillet and bake for 20 minutes covered.   Turn your heat down to 375.
Remove the cover from the pan and cook for 15-20 additional minutes until your cheese in melted and the tops golden. 

Special Note:  If there are any peppers leftover you are in luck.  Eat them in a sandwich the next day or cut them up and toss with some pasta.   Nothing ever goes to waste at my house.   Enjoy and Buon Appetito!

 


Comments

I love cooking with baby peppers, they are so delicious and fun~
Laney said…
This stuffing looks fabulous and I love the petite peppers! The Costco near us sells bags of multicolored mini peppers-now I know what to do with all of them.

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