Sausage-Stuffed Peppadew Peppers

Vegetable cooking spray

1 T. olive oil

4 oz cremini mushrooms, minced

2 anchovy fillets, drained and minced

3 oz. hot Italian sausage, removed from casing

2 garlic cloves, finely chopped

1/2 tsp. fresh thyme leaves, chopped

1 (14 oz.) jar peppadew peppers, drained

Salt and pepper

Preheat the oven to 400 degrees.  Lightly grease a 9” x 13” baking pan with cooking spray.

In a skillet, heat the olive oil.  Add the minced mushrooms and anchovies and cook over medium heat until the mushrooms are golden.  Stir in the sausage, garlic and thyme and cook, breaking up the sausage, until no pink remains.  Season with salt and pepper.  Let cool slightly.

Stuff each peppadew pepper with about 1 teaspoon of the filling.  Arrange in a dish.  Bake for about 10 until the peppadews are hot.  Serve warm.