After my first crunchy bite into one of these beauties, it dawned on me that they are so adorably stuffable!
This is a basic recipe that can be adjusted, seasoned, and tweaked to your tastes and mood. I think they would be fantastic stuffed with bratwurst, a breakfast mixture, even pulled pork. There really is no limit to what you could do. The little sweet peppers are just little chariots of deliciousness!
24 baby sweet peppers, tops, seeds and ribs removed
1/2 C finely diced onion
1 lb italian sausage
1 tsp each: garlic powder, dried oregano
1/2 tsp salt
4 c finely chopped kale
juice of 1/2 lemon
2 eggs lightly beaten
In a large pan, saute the sausage and onion in 2 tablespoons of oil until cooked through. Add the kale, salt, garlic powder, oregano and the lemon juice. Stir frequently until the kale is wilted, then remove from heat. Prepare your peppers by slicing off the tops and paring out the seeds and ribs. Once the meat mixture is mostly cooled, add in the 2 eggs and mix well. Stuff the peppers by packing them pretty tightly…using my hands worked best! Arrange them on a baking sheet.
Bake at 400 for 15 minutes. Finish them under the broiler for 1-2 minutes or until brown on top.
Happy Independence Day!!