Stuffed Hot Cherry Pepper Poppers

A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.

In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.

Heat Scale
Submit Recipe



1/3 lb Italian sausage
4 oz cream cheese, softened
1/4 cup bread crumbs
1/4 cup packed parmesan cheese
2 tbsp minced scallion
3 tbsp minced parsley
1 tbsp minced garlic
salt and pepper
1 egg
10 oz fresh hot cherry peppers (you can also use pickled cherry peppers in a jar)


Preheat the oven to 425 degrees F.

Heat a skillet over medium high heat. Remove the meat from the sausage casing and crumble the sausage into the pan. Brown for about 5 minutes until cooked through and crispy. Let cool slightly, then chop into smaller pieces.
In a large bowl mix to combine the sausage, cream cheese, bread crumbs, parmesan, scallion, parsley, and garlic. Season to taste with salt and pepper, then stir in the egg.

Halve the cherry peppers and remove the seeds and ribs with a melon baller. Stuff each cherry pepper with a scoop of the filling. Place on a sheet pan and roast for 20 minutes. Enjoy!