© Con Poulos
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 24 stuffed peppers

This is a Spanish-inspired stuffed pepper that balances the pickled tang and heat of peppadews with an unforgettable savory-mushroom filling. Slideshow: Fast Hors d'Oeuvres

How to Make It

Step 1    

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

Step 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.

Step 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.

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