Scotch Bonnet Pepper Poppers

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.

15–20 minutes

Cool slightly before serving.