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
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
Freshly ground pepper
One 14-ounce jar peppadew peppers, drained
How to Make It
Preheat the oven to 400°. Lightly grease a 9-by-13-inch baking dish with cooking spray.
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.
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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