Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Scotch | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 Scotch bonnet peppers
- 1 cup whole milk ricotta cheese
- ½ cup freshly- grated Parmesan cheese
- ¼ cup minced onion
- ¼ pound Italian sausage
Directions
Preheat oven to 350°F.
Fry sausage on medium-high heat, chopping as it cooks until it is the size of small peas. Drain and cool slightly.
In a bowl, mix ricotta, Parmesan, and onion with sausage to form the filling.
Cut tops of peppers about ¼ inch below the stem. Set tops aside.
With a sharp knife , scoop out seeds and membrane from each pepper. Mix as much of the seeds and membrane into the filling as needed to regulate heat. For example, moderate poppers use seeds and membrane from 6–8 peppers. Moderate poppers nicely complement the cocktail hour. For very hot poppers, leave the seeds and membranes in each pepper.
Using your fingers, stuff each pepper with filling. Replace tops.
Place poppers on parchment -lined tray and bake 15–20 minutes or until desired.
Cool slightly before serving.