Scotch Bonnet Pepper Poppers
Freshly grated parmesan cheese, italian sausage and breadcrumbs come together in this pork — 70 minutes, 8 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 8 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 8 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- 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.
- 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.
- 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.
- 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.
- Spoon the filling into each pepper, pressing gently so they are full but not overflowing.
- Mix the breadcrumbs with the remaining parmesan and sprinkle the mixture generously over the stuffed peppers.
- Arrange the poppers on the baking sheet and bake for 20 to 25 minutes until the tops are golden and the peppers have softened.
- 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
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Parmesan
- pecorino · grana padano · aged asiago
Tips & common questions
How long does Scotch Bonnet Pepper Poppers take to make?
About 70 minutes from start to finish — an estimate based on the 8 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Scotch Bonnet Pepper Poppers is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Scotch Bonnet Pepper Poppers.jpg by Visitor7, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.