Sausage-Stuffed Peppadew Peppers

This is a Spanish-inspired stuffed pepper that balances the pickled tang and heat of peppadews with an unforgettable savory-mushroom filling.

  • Total Time:
  • Servings: 24 stuffed peppers


  • Vegetable cooking spray
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces cremini mushrooms, minced
  • 2 anchovy fillets, drained and minced
  • 3 ounces hot Italian sausage, casings removed
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon thyme leaves, chopped
  • Kosher salt
  • Freshly ground pepper
  • One 14-ounce jar peppadew peppers, drained

How to make this recipe

  1. Preheat the oven to 400°. Lightly grease a 9-by-13-inch baking dish with cooking spray.

  2. In a skillet, heat the oil. Add the mushrooms and anchovies and cook over moderate heat, stirring, until the mushrooms are golden, 5 minutes. Stir in the sausage, garlic and thyme and cook, breaking up the sausage until no trace of pink remains, 5 minutes. Season with salt and pepper. Let cool slightly.

  3. Stuff each peppadew with about 1 teaspoon of the filling; arrange in the dish. Bake for about 10 minutes, until the peppadews are hot. Serve warm.

Contributed By Photo © Con Poulos Published November 2013

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