• 1/3 pound Italian sausage (or roughly, one link)
• 4 oz. cream cheese, softened to room temperature
• 1/4 cup breadcrumbs (use fresh or dried; Panko are recommended)
• 1/4 cup packed, grated parmesan cheese
• 2 Tbsp. minced scallion
• 3 Tbsp. minced parsley
• 1 Tbsp. minced garlic
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 large egg
• 10 oz. fresh hot cherry peppers

1. Preheat oven to 425 F.
2. Heat a skillet over medium high heat. Remove meat from sausage casing and crumble into pan.
3. Brown for about 5 minutes, breaking the meat up with a spatula, until cooked through and crispy. Let cool slightly, then chop into smaller pieces, if needed. (You don't want huge chunks of sausage in the filling).
4. In a large bowl, mix to combine sausage (plus pan drippings), cream cheese, breadcrumbs, parmesan, scallion, parsley, and garlic. Add salt and pepper. (Start with 1/2 tsp. salt and 1/4 tsp. pepper). Then stir in the egg.
5. Halve the cherry peppers and remove seeds and ribs with a melon baller.
6. Stuff each cherry pepper with a scoop of the filling.
7. Place on a sheet pan and roast for 20 minutes, until peppers look soft and the filling is golden brown on top.

Recipe and photo from Fifteenspatulas.com