Sunday, January 2, 2011

Spicy Sausage Stuffed Peppadews

Peppadews are a piquanté pepper from South Africa, discovered in 1993. They are sold pickled. I usually get them at the olive bar of the local supermarket but they are also sold bottled. We had some filling left over and used it to stuff mushrooms on another day. Yum!
Spicy Sausage Stuffed Peppadews
1/2 lb  hot bulk Italian sausages
1/4 cup cooked white rice
1 Tbsp tapenade*
30 peppadews
Cooking spray
1 Tbsp extra-virgin olive oil
1 Tbsp freshly grated Parmesan cheese
Preheat the oven to 450°. Lightly coat a baking dish with cooking spray. 
In a medium bowl, mix the sausage, cooked rice and tapenade. Fill the peppadew peppers with the meat mixture, pressing to compact it. 
Arrange the peppadews meat side up in the prepared baking dish. Drizzle the peppadews with olive oil and sprinkle with the grated Parmesan cheese. Bake 15 minutes, until the sausage meat is cooked through. Transfer the peppadews to a platter and serve warm or at room temperature.
*There are many different types of tapenade. I used sun dried tomato because Warren does not like olives.

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