Description
Wrap up some stuffed sweet mini peppers with prosciutto and you have a yummy appetizer.
Ingredients
Scale
- 6 oz. bulk Italian Sausage
- 1 15-oz. carton whole-milk ricotta cheese
- 1/2 cup finely shredded Asiago cheese (I used a blend because my store didn’t have Asiago)
- 1/4 cup chopped pepperoncini salad peppers
- 3 tablespoons chopped fresh basil
- 1/4 teaspoon black pepper
- 1 lb. fresh mini sweet peppers with stems, halved & seeded (you could also use banana peppers)
- 4 ounces sliced prosciutto
Instructions
- Preheat oven to 425 degrees F.
- Cook sausage in a small skillet over medium heat until browned. then drain on paper towels.
- Stir together the sausage and the next five ingredients, in a bowl.
- Spoon ricotta mixture into pepper halves.
- Cut slices of prosciutto in half lengthwise. Wrap each stuffed pepper half with a strip of prosciutto.
- Arrange on a foil-lined baking sheet.
- Bake 10-15 minutes or until peppers are soft and filling is heated through.