Gourmet Galley: Stuffed peppers

Advocate staff photo by HEATHER MCCLELLANDUse small peppers to make Stuffed Pepper Appetizers, which are filled with a spicy sausage and cream cheese mixture.

What to do with the last of the small peppers in your garden? This is what I did with some beautiful, small banana peppers someone gave me and they were a hit with the family.

I made a version of the filling many of us use for Party Pizzas or Pork Sautache. In other words, it’s a well-flavored filling using pork sausage, such as Jimmy Dean’s, with cream cheese. This is rich so it’s best to use it as an appetizer or for small portions, for about two bites.

If you want to try this and you only have standard-size peppers, cut the peppers in wedges and tuck a bit of the filling into the middle of the slices and bake them. Leftover filling can be spread on other vegetables or party rye or any thin-sliced party bread.

One recipe of the filling makes about 40 canapés or stuffed small peppers. You can easily make half the recipe.

I did immerse the cleaned peppers in boiling water for blanching for just 1 minute then I cooled them in cold water and drained before filling and baking.

Corinne Cook is a columnist for The Advocate. Reach her at [e-mail].