Scotch bonnet peppers (capsicum chinense) are a variety of chili Pepper indigenous to the Americas and in the range of 100,000 to 300,000 on the Scoville scale. They have a distinct flavor from their more common habanero cousin.
- 24 Scotch bonnet peppers
- 1 cup whole milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup minced onion
- 1/4 pound Italian sausage
Preheat oven to 350 degrees. Fry sausage on medium-high heat, chopping as it cooks until it is the size of small peas. Drain and cool slightly. In a bowl, mix ricotta, Parmesan, and onion with sausage to form the filling. Cut tops of peppers about 1/4 inch below the stem. Set tops aside. With a sharp knife, scoop out seeds and membrane from each pepper. Mix as much of the seeds and membrane into the filling as needed to regulate heat. For example, moderate poppers use seeds and membrane from six to eight peppers. Moderate poppers nicely complement the cocktail hour. For very hot poppers, leave the seeds and membranes in each pepper. Using your fingers, stuff each pepper with filling. Replace tops. Place poppers on parchment lined tray and bake 15-20 minutes or until desired. Cool slightly before serving.
Persons with sensitive skin may need culinary gloves. Take care to protect eyes when handling peppers.