INGREDIENTS:
half pound Italian sausage, casings removed
two (14 ounce) jars pickled red peppers
two teaspoons olive oil
one teaspoon chopped fresh parsley
INSTRUCTIONS:
Pinch about half teaspoon sausage off and roll into a small oval shape. Stuff the sausage piece into a pepper. Repeat with remaining sausage and peppers. Drizzle one teaspoon olive oil into each foil-lined pie plate and divide the stuffed peppers into each one. Rotate the plates to roll and cover poppers in the oil. Roast poppers in the preheated oven till the sausage is cooked through and the poppers are very slightly dried out, about twenty minutes. Let cool before serving. Arrange onto a serving platter and sprinkle with parsley.
Try this recipe at home, you'll love it!
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