Scotch Bonnet Pepper Poppers
Scotch bonnet poppers pair a fiercely fruity pepper with a mild, creamy ricotta and sausage filling. The heat is yours to set: the seeds and membrane go into the filling a little at a time, or stay in the peppers for a truly hot batch. The source suggests a moderate version, using the seeds from 6 to 8 peppers, works well alongside drinks before dinner.
Instructions
Heat the oven to 350°F. Fry the sausage in a pan over medium-high heat, chopping it with your spatula as it cooks until the pieces are about the size of small peas. Drain it and let it cool a little.
In a bowl, stir the ricotta, Parmesan and onion together with the sausage to make the filling.
Cut the top off each pepper about ¼ inch below the stem and set the tops aside. With a sharp knife, scoop out the seeds and membrane from each pepper.
Stir some of the seeds and membrane into the filling to set the heat. For moderate poppers, use the seeds and membrane from 6 to 8 peppers. For very hot poppers, leave the seeds and membranes in the peppers instead.
Using your fingers, stuff each pepper with filling and set its top back on.
Arrange the poppers on a parchment-lined tray and bake for 15 to 20 minutes, or until they are done to your liking. Let them cool slightly before serving.
Make it personal.
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