Restaurants›Petra and the Beast›Pumpkin Seed Linguica Stuffed Texas Baby Bells Recipe

Pumpkin Seed Linguica Stuffed Texas Baby Bells Recipe

Inspired by Petra and the Beast
Time45m
Serves4

buttered rye berries, fermented bell pepper, crispy rye berries, pepper caramel

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Stuffed Texas Baby Bells

Method

Preparation

1

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add the linguica sausage, breaking it up with a spatula, and cook until browned. Stir in the pumpkin seeds, buttered rye berries, and fermented bell pepper. Season with salt and black pepper, and cook for another 5 minutes. Remove from heat.

2

Stuff the Peppers

Preheat your oven to 375°F (190°C). Slice the tops off the Texas baby bell peppers and remove the seeds. Stuff each pepper with the sausage and rye berry mixture, packing it tightly.

3

Bake

Place the stuffed peppers upright in a baking dish. Drizzle with a little olive oil and cover with foil. Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the tops are crispy.

4

Serve

Once baked, remove from the oven and let cool slightly. Drizzle with pepper caramel and garnish with crispy rye berries and chopped fresh parsley before serving.