Stuffed Mini Peppers

These delicious bites are so colorful and flavorful and make a great appetizer to put out when friends and family are over. You can pre-stuff the peppers and pop them in the oven when guests are about to arrive. In fact, they are so good that we both agree stuffing larger peppers for dinner and serving them with a side salad would be a genius move.

1 pack of mini bell peppers
1 Tablespoon red wine vinegar
1 pound Italian sausage
1/2 yellow onion, diced
2 cloves garlic, minced
4 oz marscapone cheese
2 Tablespoons minced parsley
Shredded Parmesan cheese

Preheat oven to 350 degrees.

Slice off the stem of each pepper, then slice and open the pepper. (We took out about a one inch top to make them into little boats instead of slicing them in half.) Take out any seeds inside. Toss the peppers with the red wine vinegar.

Over medium high heat, warm one tablespoon of olive oil in a skillet and add the Italian sausage and onion. Using a spoon, break the sausage into small crumbles and cook for about 7- 8 minutes until cooked through and brown. Add garlic and cook for another minute. If there is any excess oil in the pan, drain it. Turn the heat down to medium-low and add the marscapone cheese. Stir until melted and combined, then add in the parsley.

Spoon mixture into peppers and place them on a baking dish sprayed with oil. Once all peppers are filled, sprinkle them with shredded parmesan cheese.

Bake 15 minutes. Then, for crispy brown top, put them under the broiler for 2 to 3 minutes, keeping an eye on them.

Enjoy 💫