Chorizo Sausage Stuffed Peppadews

I adore peppadews. They seem so innocent and cute but they certainly pack a spicy, tangy punch. This combination is so ridiculously simple yet delicious, I don’t even know what I’ve been serving people all along. The peppadews complement the chorizo perfectly, the colors are vibrant, and the recipe couldn’t be easier.

Chorizo Sausage Stuffed Peppadews
Makes 32 peppadews
Total Time: 15 minutes

• 2 (14-oz) jars Peppadew cherry peppers (about 32), drained (save the juice to replace vinegar in a variety of recipes- vinaigrettes, marinades, cold pasta salad sauce, deviled eggs, or to spice up a bloody mary)
• 8 oz chorizo, casing removed (or spicy Italian sausage)
• Parmesan cheese (optional)
• Chopped parsley (optional)

Preheat oven to 450F. Pinch off a piece of sausage and stuff each pepper. Spray a muffin tin with nonstick cooking spray (You can use a baking sheet too but I used a muffin tin to help hold the peppers up). Place 2-3 peppers per cup, meat side up. Grate some parmesan cheese, if desired. Bake 15 minutes. Garnish with parsley and more Parmesan cheese, if desired.

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