Cheesy Ranch Stuffed Mini Peppers Recipe 375

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CHEESY RANCH STUFFED MINI PEPPERS RECIPE - (3.7/5)



Cheesy Ranch Stuffed Mini Peppers Recipe - (3.7/5) image

Provided by TasteAndSee

Number Of Ingredients 8

1 pound mini peppers, about 16 to 18, sliced lengthwise, seeded and deveined
1/4 cup sour cream
8 ounces cream cheese, room temperature
1 1/2 tablespoons ranch dip powder
8 pieces of bacon, cooked and finely chopped, reserve 1/3 for garnish
1 1/2 ounces sun-dried tomatoes in olive oil, finely chopped
4 green onions, finely sliced, reserve 1/3 for garnish
2 tablespoons parsley, finely chopped for garnish (optional)

Steps:

  • Preheat oven to 400°F. Mix together sour cream, cream cheese, ranch dip powder, bacon, sun-dried tomatoes, and green onions. Spoon mixture into the peppers and flatten off. Place peppers on a parchment-lined baking sheet and bake for 10 minutes. Remove and garnish with reserved bacon, green onions, and parsley. Serve and enjoy.

CHEESY BACON STUFFED MINI PEPPERS



Cheesy Bacon Stuffed Mini Peppers image

These sweet bite-sized peppers are stuffed with a scrumptious bacon cream-cheese mixture and are almost identical to a jalapeño popper. Roasted in the oven, these peppers make a delicious summer appetizer that everyone will love at first bite.

Provided by Amy Desrosiers

Categories     Appetizer

Time 27m

Number Of Ingredients 9

12 Mini Peppers (rainbow style)
8 ounces cream cheese (softened to room temperature. )
4 sliced bacon (cooked until crisp)
1 cup cheddar cheese
1½ tablespoons worcestershire sauce
2 tablespoons green onion (diced)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper

Steps:

  • Preheat oven to 400° F. Spray a large baking sheet with nonstick spray.
  • Wash, dry, and slice peppers lenght-wise. Scoop out membrane and any seeds. Line peppers on a sprayed baking sheet.
  • Add all filling ingredients to a large bowl and mix to combine.
  • Fill pepper halves with one tablespoon of mixture each.
  • Bake peppers until soft, and golden-browned; about 12-15 minutes. Enjoy warm.

Nutrition Facts : ServingSize 1 portion, Calories 59 kcal, Carbohydrate 2 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 71 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g

CHEESY MINI PEPPERS



Cheesy Mini Peppers image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 5m

Yield 16 servings

Number Of Ingredients 4

8 ounces softened cream cheese spread, such as Rondele, Alouette or Boursin
4 mini red bell peppers, halved and seeded
4 jalapeno peppers, halved and seeded
Chopped chives, for garnish

Steps:

  • Smear the cream cheese spread inside the hollowed-out halves of the sweet peppers and jalapenos. Sprinkle on chopped chives.

CHEESY SAUSAGE-STUFFED MINI PEPPERS



Cheesy Sausage-Stuffed Mini Peppers image

These quick-bite peppers stuffed with a mixture of mushrooms and Jimmy Dean fresh sausage and topped with mozzarella cheese make ideal appetizers or a satisfying meal on their own. Using a pre-cooked rice of your choice makes these bites not only quick to eat but quick to prepare as well.

Provided by JimmyDean

Categories     Stuffed Bell Peppers

Time 40m

Yield 2

Number Of Ingredients 8

2 tablespoons canola or vegetable oil, divided
1/4 (1-pound) package Jimmy Dean Premium Pork Sausage
¼ cup diced mushrooms
1 cup pre-cooked white rice
2 tablespoons chopped fresh parsley
1 cup shredded mozzarella cheese, divided
salt and ground black pepper to taste
1 pound mini bell peppers, halved lengthwise and seeded

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
  • To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.
  • In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.
  • Top each pepper with additional cheese, and bake for 10 to 15 minutes.
  • Carefully remove the peppers from the oven and let cool for 5 minutes before serving.

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