Using a sharp paring or tourne knife carefully slice around the stem and remove. Use the tip of the knife to remove the seeds, rinse under cold water to remove any leftover seeds. Drain peppers upside down on a paper towel.
In a small bowl mix the cooked sausage, cream cheese, and basil, season with salt and pepper to taste.
Fill a pastry bag with the mixture and pipe into the hulled peppers. Place into a small baking dish.
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