Scotch Bonnet Pepper Poppers

1. Preheat the oven to 190°C and line a baking sheet with parchment paper, then put on disposable gloves to protect your hands from the fiery scotch bonnets.
2. Slice each pepper lengthwise on one side, carefully remove the seeds and membranes for a milder bite, and keep the peppers whole so they hold the filling.
3. Heat the olive oil in a skillet over medium heat, remove the sausage from its casing, and cook it with the minced onion until the meat is browned and reaches an internal temperature of 71°C, then let it cool slightly.
4. In a bowl, combine the ricotta, half of the parmesan, the cooked sausage mixture and the egg, seasoning with salt and pepper until well blended.
5. Spoon the filling into each pepper, pressing gently so they are full but not overflowing.
6. Mix the breadcrumbs with the remaining parmesan and sprinkle the mixture generously over the stuffed peppers.
7. Arrange the poppers on the baking sheet and bake for 20 to 25 minutes until the tops are golden and the peppers have softened.
8. Let them cool for 5 minutes before serving, as the filling will be very hot straight from the oven.

You'll use: Oven · Frying pan / skillet · Blender · Baking sheet