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Sausage-Stuffed Peppadew Peppers
© Con Poulos

Sausage-Stuffed Peppadew Peppers

  • SERVINGS: 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.


  1. Vegetable cooking spray
  2. 1 tablespoon extra-virgin olive oil
  3. 4 ounces cremini mushrooms, minced
  4. 2 anchovy fillets, drained and minced
  5. 3 ounces hot Italian sausage, casings removed
  6. 2 garlic cloves, finely chopped
  7. 1/2 teaspoon thyme leaves, chopped
  8. Kosher salt
  9. Freshly ground pepper
  10. One 14-ounce jar peppadew peppers, drained
  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.