Boursin Stuffed Mini Sweet Peppers Recipes

GARLIC AND HERB STUFFED MINI PEPPERS

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
• Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on pan, cut sides up.
• In small bowl, mix Boursin™ cheese, cream cheese and ground red pepper with spoon until well blended. Place cheese mixture in small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture evenly among pepper halves, about 2 teaspoons for each pepper.
• In another small bowl, mix bread crumbs, melted butter and pepper. Sprinkle each pepper half with about 1/2 teaspoon bread crumb mixture; gently press into cheese mixture.
• Bake 15 minutes. Remove from oven, and sprinkle about 1/2 teaspoon Parmesan cheese on each pepper. Return to oven; bake 5 to 8 minutes or until tops are brown and cheese is melted. Let stand 10 minutes before serving. Top with chives. Serve warm.

BOURSIN STUFFED MINI SWEET PEPPERS

Steps:

• Preheat the oven to 350F and make sure your rack is in the center. Spray a baking sheet with cooking oil.
• Cut the baby sweet peppers into half. You can leave the stem on for a decorative look but it's perfectly fine to cut the green stem off if you prefer. Remove the seeds and white membrane from the inside.
• Add the pepper halves to a medium-sized bowl and mix with 1-2Tbsp of olive oil.
• Place the peppers on a sheet pan and then fill to the top with the Boursin cheese. Bake for 20 minutes, until the peppers are cooked and the cheese is soft and warm.
• Sprinkle the shredded cheese on the top of the peppers and broil for 1 minute.
• Garnish with cilantro, if desired.