Ingredients
⅓ cup ground Italian sausage (3 links, no casing)
8 oz cream cheese softened
6 whole Hungarian wax peppers
¼ cup Pecorino Romano cheese grated
⅓ cup seasoned breadcrumbs
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
½ tsp garlic salt
course ground pepper to taste
Directions
1
Pre-heat oven to 350°.
2
Line a baking sheet with parchment paper.
3
Wash and dry peppers. Cut the core and stem off. Cut the peppers in half LENGTHWISE. Run a spoon through the middle of the peppers, removing any seeds.
4
Heat 1 tbsp of olive oil in skillet over medium-high heat. Crumble and brown the sausage.
5
In a medium bowl, mix together the cream cheese, sausage, garlic salt, romano cheese, breadcrumbs, oregano, basil, oil and remaining olive oil until well blended.
6
With a spoon, stuff the mixture into the peppers.
7
Place peppers on baking sheet. Bake for 25 minutes or until stuffing is browned and bubbly.