Stuffed Capperino Peppers

Ingredients:

• 12 ct. Capperino Peppers
• 8 oz. Ground  Sausage
• 1/4 tsp Sea Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Ground Fennel seed
• 1 tsp Minced Garlic
• 1/4 tsp Minced Sage
• 1/2 tsp Minced Dill
• 1/2 tsp Minced Oregano
• 1/4 c. Unsalted Butter

Method:

Rinse and dry the capperino peppers and hollow them out with a melon baller. Mix the ground sausage with the fennel, salt and pepper and place in a plastic piping bag (a gallon size zip lock bag with a corner removed will work in place of a piping bag). Preheat oven to 450 degrees. Place the peppers on a foil-lined sheet pan and fill by placing the tip of the bag into the center of the pepper and piping the sausage to the top. Bake for 15-20 minutes until the peppers are tender and the internal temperature of the sausage reaches 165 degrees. While the peppers are cooking, melt the butter with the garlic in a saucepan over medium heat until the garlic bubbles. Remove from heat and add the minced herbs. Arrange 3 or 4 stuffed peppers on a plate and drizzle with herb butter. Garnish with sprouts and shaved Parmesan.

Serve and enjoy.

Servings: 3-4