Stuffed Cherry Peppers with Turkey
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Miniature stuffed cherry peppers are perfect for a vinegar-paired appetizer. Fill them with a filling of natural sausage, ricotta, and herbed Parmesan, sprinkle with mozzarella, and bake until the cheese topping is deliciously melted and crispy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 cherry peppers
- 220 g uncooked Italian turkey sausage (casing removed)
- 1/4 cup ricotta
- 1/4 cup mozzarella
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Cooking the dish according to the recipe:
- Trim the tops of 12 fresh cherry peppers and remove the seeds. Place the peppers and their trimmed tops on a baking sheet, drizzle with olive oil, and broil until the skins are crispy, about 3 minutes; let cool.
- Combine 8 oz uncooked Italian turkey sausage, ¼ cup each ricotta and finely chopped parsley, 2 tbsp grated Parmesan, 1 tsp grated lemon zest, 1 grated garlic clove, ½ tsp coarse salt and a couple of grinds of black pepper.
- Fill the peppers with the filling and sprinkle with grated mozzarella. Bake at 220°C until tender, 10-12 minutes. Cover the stuffed peppers with their tops.
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