Can you believe it is already September and football season has begun? I’m not quite ready to give up on my summer produce or wearing shorts and sandals everyday. And, don’t get me started on the lack of sunshine. Or how grumpy I get when I have to pull on a jacket to walk the dog.
My friend Kate tells me that Fall is her favorite time of year. She likes the cooler weather and looks forward to picking out jackets and enjoys everything pumpkin. She says this with a twinkle in her eye and a broad smile.
Hrumph. I’m not convinced, but I guess we do both enjoy watching football. And, we definitely both enjoy the snacks that come with football watching.
These stuffed peppadews were a big hit for my fellow football fans. The peppadews are sweet peppers, but the stuffing is spicy with just the right amount of heat. Plus, the red flesh of the peppers will brighten any buffet table. No matter how much you don’t want it to be Fall.
Sausage Stuffed Peppadews
Makes 50 to 60 pieces
Modified from Food & Wine magazine
1 pound hot Italian sausage, casings removed (pork or turkey is fine)
1/2 cup cooked white rice (I used Arborio)
2 Tbsp olive tapenade
50 to 60 red peppadew peppers, drained (see note)
1 1/2 Tbsp olive oil
2 Tbsp parmesan cheese, grated
Preheat oven to 450 degree F. Spray a rimmed cooking sheet with cooking spray.
In a bowl, combine sausage, rice and tapenade. You can use a spoon, but I found it easier to blend the ingredients with my hands.
Once it is mixed, you are ready to stuff the peppers. Push the filling in with your fingers to make it compact.
Place the stuffed peppers on the prepared baking sheet.
I nestled them together and pushed down just a little bit so they wouldn’t roll all over the place. Once you’ve finished stuffing, drizzle all the peppers with olive oil and sprinkle them with the grated Parmesan.
If you want to make them in advance, you can put them peppers in the refrigerator at this point and keep them there overnight.
Bake them in the preheated oven for about 15 minutes, or until the sausage is cooked through. Serve warm.
INGREDIENT NOTE: You can find jars of peppadew peppers in the grocery store (usually near olives or pickles). I typically see 14 ounce jars. Two of these 14 ounce jars are enough for this recipe. If you can find them in a deli or Italian grocery, though, get those. They are often a little bigger and have firmer flesh.