Categories: Appetizers

Ingredients

• 12 fresh cherry peppers
• Olive oil, for drizzling
• 8 oz. Italian sausage (casings removed)
• 1/4 cup ricotta
• 1/4 cup fresh parsley, chopped
• 2 tbsp. grated Parmesan
• 1 tsp grated lemon zest
• 1 garlic clove, grated
• 1/2 tsp kosher salt
• Black pepper
• Shredded mozzarella, for topping

Directions

1. Preheat the broiler. Slice off the tops of the cherry peppers; discard the seeds. Place the tops and bottoms on a baking sheet, drizzle with olive oil. Broil until blistered, about 3 minutes. Let cool.

2. Preheat the oven to 425. Combine the sausage, ricotta, parsley, Parmesan, lemon zest, garlic, salt and pepper in a medium bowl. Stuff the mixture into the peppers and sprinkle with shredded mozzarella. Bake until the peppers are cooked through, 10 to 12 minutes. Cover with the roasted tops.

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