The Garden is producing peppers already. So I have been picken peppers!
Here is a great recipe for stuffing them. This can be an appetizer or a side dish, either way they are delish!
By The Gourmet Farm Girl
You will need: 6-8 assorted peppers
Chile peppers, Banana peppers
Green or Red peppers
Hot peppers, mild peppers, any of your favorites…
4 ounces cream cheese (at room temperature)
4 ounces ricotta cheese
1 cup fresh sausage
½ teaspoon cheyenne pepper
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1-2 tablespoons chopped green onion
1-2 tablespoons minced parsley
Preheat oven to 400 degrees
Wash peppers removing ribs and seeds and leaving stems intact. Slice in halves; place on a heavy baking sheet or a baking stone; drizzle with extra virgin olive oil
Mix the cream cheese, ricotta, cheyenne pepper, garlic powder, parsley, onion, salt and pepper together in a medium size bowl and set aside; cook sausage in a skillet over medium heat till cooked through; remove and drain on a paper towel. Combine sausage with the cheese mixture, stir till well blended.
With a small spatula or spoon fill each pepper shell with the mixture and place back on pan; bake for 10-15 minutes till the peppers are tender; switch to broil for 2-3 minutes till the tops of the peppers are golden brown.
Let rest for 2-3 minutes before serving
This recipe will serve 4-5 depending on the size of the peppers and based on 2-3 servings each