1 pound hot Italian sausages, casings removed
1/2 cup cooked white rice
2 tablespoons olive tapenade
60 yellow or red PEPPADEW® peppers (from two 14-ounce jars), drained
2 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 450°. 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 PEPPADEW® meat side up on a lightly oiled baking sheet; lightly press down on them so they don’t wobble. Drizzle the PEPPADEW® peppers all over with olive oil and sprinkle with the grated Parmigiano-Reggiano cheese.
Bake the PEPPADEW® peppers in the upper third of the oven for about 15 minutes, until the sausage meat is cooked through. Transfer the PEPPADEW® to a platter and serve warm or at room temperature.
Make Ahead: The unbaked stuffed PEPPADEW® peppers can be refrigerated overnight. Bring to room temperature before baking. The baked stuffed PEPPADEW® peppers can be covered loosely and kept at room temperature for up to 2 hours.