Meaty Stuffed Cherry Peppers
This easy appetizer packs a punch. For a vegetarian version, try the Cheesy Stuffed Cherry Peppers.
- 1/2 pound ground pork
- 1/4 cup currants
- 1 egg
- 1/4 cup breadcrumbs
- 3 tablespoons flat leaf parsley, chopped
- 2 tablespoons pine nuts, toasted
- Salt and ground black pepper
- 1 jar pickled cherry peppers, drained, stems and seeds removed
Pre-heat oven to 400ºF.
In a mixing bowl, combine the pork, currants, egg, breadcrumbs, parsley and pine nuts with some salt and pepper.
Stuff the cherry peppers with the meat mixture then arrange the stuffed peppers in a baking dish. Bake uncovered until the meat has cooked through, about 20 minutes. Serve warm.