Sausage Stuffed Mini Peppers
Call me basic, but I love entertaining. There's nothing I love more than gathering people especially around food and drink. If you ask me, there’s nothing better!
When it comes to entertaining, there's something so energizing about strategically planning out a menu to impress your friends and family. A good menu isn't just something that will keep people happy and satiated while you're partying the night away, but it's the blank canvas for you to tell your story as a cook. Whether you're wanting to showcase your favorite recipes or just highlight the season's best, creating a killer entertaining menu is your chance to shine!
When creating menus, my rule of thumb is to include:
At least one if not two appetizers, particularly appetizers that can be eaten in no more than two bites or be scooped up on a chip or veggie
A hearty yet approachable main course that's appealing to the masses
At least one side dish, either a hearty salad with grains or a veggie and something starchy
Something sweet!
Sounds easy enough, right? But before we get ahead of ourselves here, let's just rewind back to arguably the most important part of the menu: the appetizer. To quote Marshall Mathers, you've got "one shot, one opportunity" to impress your crowd.
One of my favorite ways to start a party off right is with my sausage stuffed mini peppers. They’re not only a colorful feast for the eyes, but they’re a tasty hit. Like many of my recipes, they’re a cinch to throw together. Creamy, spicy and fresh you will most definitely want to add these to the lineup of your next party menu.
Sausage Stuffed Mini Peppers
Ingredients
1 lb sweet mini peppers
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
1 8 oz packages of cream cheese
1 lb hot Italian sausage
2 tablespoons garlic powder
1/2 cup freshly grated Parm, plus more for topping
1/4 cup freshly chopped parsley
Directions
Preheat oven to 400 degrees. Slice peppers in half lengthwise, leaving the stems on. Scoop out any seeds and remaining membrane. Place them on a baking sheet and drizzle with olive oil, salt and pepper. Toss using your hands to distribute oil, salt and pepper evenly. Bake for 5 minutes to soften.
Remove sausage from casings (if in links) and cook in a large skillet over medium high heat, about 10 minutes. In a mixing bowl, combine cream cheese, cooked sausage, garlic powder, 1/2 cup Parm and parsley until creamy. Spoon mixture into pepper halves and evenly distribute. Top with more grated Parm and bake for another 5-7 minutes.
Top with more fresh parsley, if you wish, and enjoy warm.
