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 Sausage-Stuffed Cherry Pepper Poppers

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Age : 50
Registration date : 2008-09-25

PostSubject: Sausage-Stuffed Cherry Pepper Poppers   November 13th 2012, 10:20 pm

Sausage-Stuffed Cherry Pepper Poppers


8 oz mild or spicy Italian sausage, casing removed
2 (14-oz) jars Peppadew cherry peppers (about 32), or other type of small, jarred cherry peppers
1 tsp olive oil
chopped parsley, optional

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

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

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

A hungry stomach seldoms scorns plain food.
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