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Ingredients

• 1/2 cup plain bread crumbs
• 1/4 cup grated pecorino cheese, divided
• 2 tablespoons roughly chopped flat-leaf parsley, divided
• 1 1/2 tablespoons olive oil, divided
• 2 links hot Italian sausage
• 1 tablespoon tomato paste
• 4 to 6 Calabrian peppers in olive oil, or 2 chipotles in adobe, roughly chopped
• 2 tablespoons raisins, chopped
• 1 1/2 tablespoons pine nuts, toasted and chopped
• 4 small bell peppers, halved, seeded and stemmed
• Salt and freshly ground pepper

• Ingredients

• 1. Preheat the oven to 400F.
• 2. In a small bowl, combine half the bread crumbs, half the pecorino, 1/2 tablespoon parsley and 1/2 tablespoon of the olive oil. Set aside until needed.
• 3. In a large skillet over medium high heat, warm the remaining tablespoon of olive oil. Remove the sausage from its casing, and stirring occasionally, cook in the pan until browned, about 5 minutes. Add tomato paste and 2 tablespoons of
• 4. Take off the heat, and add the Calabrian peppers, raisins, pine nuts, remaining parsley, remaining pecorino and remaining bread crumbs. Season with salt and pepper.
• 5. Place the bell peppers, cut side up, in a baking dish. Evenly divide the sausage mixture to fill each bell pepper half. Top with bread crumb mixture.
• 6. Place in the oven, and bake for 12 to 15 minutes. Remove the peppers from the oven, and if desired, drizzle a little extra oil of oil from the jar of Calabrian peppers. Serve hot.

Description

Serious Eats