10-15 PEPPADEW® peppers
1 chicken sausage, any flavor you like
1 clove garlic, chopped
1 cup chard or kale, chopped and loosely packed
¼ cup chicken broth
3 Tablespoons capers
5 Tablespoons parmesan cheese, divided
Put a small bit of olive oil in a saucepan over medium-high heat. Cut the casing from the chicken sausage and brown it in the pan, breaking it up into small pieces as it cooks.
Add your chopped swiss chard and garlic and let cook for a couple minutes until the garlic is starting to get a little brown. Pour in cold chicken broth to deglaze the pan and bring to a boil.
When the swiss chard is wilted and cooked thoroughly, the chicken broth has reduced significantly and the chicken in cooked (about 5-7 minutes), take the pan off the heat, add capers and 3 Tablespoons parmesan cheese and combine.
Stuff each Peppadew pepper with as much stuffing as you can. Top each pepper with a little more parmesan cheese. Place upright in a baking dish and put under the broiler in the oven until the cheese is melted and browned on the top.