¾ pound fresh hot Italian sausage
8 Jimmy Nardello sweet peppers, rinsed
1 tablespoons olive oil
¼ teaspoon sea salt
¼ cup Parmigiano Reggiano cheese, grated
1 pint fresh ricotta cheese
½ pound cooked hot Italian sausage
1 tablespoon Calabrian dried oregano
¼ cup Parmigiano Reggiano cheese, grated
1 tablespoon olive oil
½ teaspoon sea salt


Featuring the highly celebrated Jimmy Nardello pepper, we offer a wood fired
alternative to this sweet Italian frying pepper. Read more from Slow Food USA

This is a fantastic appetizer or side dish to prepare ahead of a pizza party using
the perimeter burn. The completed dish can then be roasted in the oven after pizza
service or while waiting for the temperature to drop to a roasting environment.


Prepare oven according to Mugnaini’s Roasting Environment, 500˚- 600˚F

On a sheet pan lined with aluminum foil crumble the fresh sausage, and place in
the oven during the perimeter burn for 3-5 minutes. Remove the sausage from
oven and allow cooling for 5 minutes.
In a medium bowl, toss the sweet peppers with olive oil and salt. Line a sheet
pan with aluminum foil and lay the peppers in an even layer.
Place the sheet pan in the oven to roast the peppers for 3 minutes during your
perimeter burn. Pull the pan from the oven and turn the peppers over with tongs
to cook the other side for another 2-3 minutes. Set aside the pan to cool for 5-10
minutes before handling the peppers.

Filling: In a medium mixing bowl place the ricotta, cooked and cooled sausage,
oregano, parmesan, olive oil, and sea salt. With a wooden spoon or rubber
spatula, mix together until you get an evenly distributed filling. Taste the mixture
for seasoning, and add salt if necessary. Transfer the filling to a pastry bag or
large Ziploc bag (which you can cut the corner tip off to create a piping device).
Set filling aside.
Take each pepper individually and peel the skins of each pepper, discard skins.
With a sharp paring knife cut a slit down the length of each pepper, being careful
not to cut through both sides. Spread each pepper open and remove the seeds
and stem, discard these.
Lay each pepper down and open the cavity, pipe in 2-3oz of filling into each
pepper running the length of the pepper. Close up the peppers and place them
back on the sheet pan seam side down.
When you oven is in the roasting environment 500-600F place the sheet pan with
stuffed peppers in the oven for 5-7 minutes. Turn the pan halfway through
cooking, and then remove from the oven. With a long metal spatula remove the
peppers and place on a serving platter, top with the remaining parmesan cheese.