SAUSAGE STUFFED PEPPADEWS

I made these sausage stuffed peppadews for a Christmas gathering, but they would also be perfect for a Superbowl party, or a Valentine treat. They are also delicious simply stuffed with goat cheese.
This sweet piquante pepper is the first new fruit to be discovered since the kiwi in the 1970's! Grown in South Africa, it can be hard to find here in Northwest Arkansas - but definitely worth the hunt.

SAUSAGE STUFFED PEPPADEWS

1 pound of hot Italian sausages, casings removed
1/2 cup cooked white rice
2 tablespoons of olive tapenade
60 peppadew peppers, drained
2 tablespoons olive oil
2 tablespoons of grated parmesan cheese

Heat the oven to 450F.
In a medium bowl, knead the sausage meat with the cooked rice and olive tapenade. Fill the peppadew peppers with the meat mixture, pressing to compact it. Arrange the peppadews meat side up on a lightly oiled baking sheet. Drizzle the peppers with olive oil and sprinkle with the grated parmesan cheese.
Bake the peppadews in the upper third of the oven for about 15 minutes, until the sausage meat is cooked through. Transfer the peppadews to a platter and serve warm or at room temperature.
Enjoy!

Recipe adapted from Food and Wine, December 2009
www.foodandwine.com/