The difference between these beef-and-sausage-stuffed peppers and the bell variety is size--cherry peppers are perfect for popping as an appetizer.
INGREDIENTS (for 2 servings):
- 1 (14 ounce) jar cherry peppers
- 1/4 pound ground beef
- 1/4 pound sausage
- 1/4 cup grated Parmesan cheese
- 1 egg
Preheat oven to 400 degrees F (200 degrees C).
Drain peppers and remove all seeds.
In a medium mixing bowl, combine ground beef, sausage, cheese and egg; stir well. Stuff the meat mixture into peppers.
Bake for 30 minutes. The stuffed peppers are best served at room temperature.