Peppers Stuffed with Sausage and Cheese
Description
Perfect for the table and with drinks. On a festive table, bright and appetizing bell pepper rings are sure to catch every guest’s eye. The filling is inexpensive and simple, and the classic cheese-and-sausage pairing never fails. I also want to point out that for large servings it’s best to use bell peppers in different colors or large tomatoes, for example. Can be served warm or chilled.
Instructions
- 1
Step 1
1. Wash the peppers, pat them dry, carefully cut off the tops, and remove the seeds.
- 2
Step 2
2. Finely chop the sausage. Smoked sausage like cervelat works best.
- 3
Step 3
3. Wash a small bunch of green onions and chop it finely.
- 4
Step 4
4. In a deep bowl, combine the onion with the sausage. Add softened butter and mix.
- 5
Step 5
5. This is what the mixture looks like.
- 6
Step 6
6. Grate the cheese.
- 7
Step 7
7. And add it to the bowl. Mix well once more. Taste it—you may want to add a pinch of salt if the cheese is unsalted, or some pepper, for example. That's it, the filling is ready.
- 8
Step 8
8. Carefully fill the pepper with the filling (for variety, you can use a tomato as well), pressing down firmly with a spoon. Refrigerate for 2–2.5 hours.
- 9
Step 9
9. And immediately before serving, cut the pepper into rings with a sharp knife.