Italian Stuffed Mini-Peppers

by Kait Nolan

I love these little mini peppers. They’re just so cute and bite sized and stuffable. This time I
went with an Italian flare. We used them as a main dish along with some Italian herbed potatoes
(conveniently cooked in the same oven for the same length of time, fyi), but they would totally
work as an appetizer. As a meal, serves 2 at 186 calories and 6.1 grams of fat.

Ingredients:

• 2 links sweet Italian turkey sausage (I used Honeysuckle White), removed from casing
• 1 pint package of mini sweet peppers
• 1 oz Romano cheese, finely grated

Directions:

1. Preheat oven to 425 degrees.

2. Cut the very top off all the peppers and remove seeds and veins. A fillet knife works
really well for this.
3. Stuff the interior of each pepper with sausage. I find that using the end of a wooden
spoon helps for tamping it down in there.
4. Arrange vertically in a small dish (I have a single serve Pyrex that’s perfect), or you
could try laying them on the side on a wire rack over a cookie sheet to catch drips.
5. Sprinkle with the cheese.
6. Bake for 30 minutes.

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