Stuffed Hungarian Wax Peppers

 

Ingredients:

• ~10 Hungarian wax peppers
• 1-2 pounds sausage (your choice: sweet or hot Italian, chorizo, or blend)
• 8 ounces cream cheese
• 2 cups grated cheese (again, you've got choices: sharp cheddar, pepper jack, Manchego, or blend)
• pinch of salt
• pinch of red chili flakes
• ciabatta bread for serving

Chive Oil:

• 1-pint canola or vegetable oil
• 1 handful of chives
• pinch of salt

Preparation:

1. Make the chive oil by blending together chives, canola oil, and salt. Pour contents into a container and store covered in the fridge. The oil is usable immediately, but the flavor improves after sitting in the fridge overnight. Chive oil will stay good in the fridge for up to two weeks.
2. Temper the cream cheese.
3. Cook and brown the sausage in the oven or in a skillet on the stove. Cool to room temperature, drain off the fat, and crumble.
4. With the paddle attachment on a stand mixer, combine the cooked sausage, tempered cream cheese, grated cheese, salt, and chili flakes. Mix until evenly combined, but be careful not to overmix. If you don't have a mixer, mix with gloved hands.
5. Cut a slit horizontally across the pepper near the stem. (Do NOT cut all the way through.) Then, cut a slit vertically down the pepper. Hold the cut pepper open and carefully remove the seeds.
6. Stuff the peppers with the prepared stuffing.
7. Roast in a preheated oven on a baking sheet at the hottest setting your oven will go* for 6-10 minutes.

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