Cold Stuffed Mini Pepper Appetizers Recipes

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MINI STUFFED PEPPERS



Mini Stuffed Peppers image

Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Cheese

Time 25m

Yield 20

Number Of Ingredients 9

10 mini sweet peppers, sliced in half lengthwise
2 teaspoons extra virgin olive oil
salt to taste
1 (5.5 ounce) package goat cheese, softened
⅓ cup grated Parmesan cheese
1 jalapeno pepper, seeded and minced
½ teaspoon minced garlic
½ teaspoon dried chopped chives
1 pinch freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
  • Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
  • Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

Nutrition Facts : Calories 43 calories, Carbohydrate 1.2 g, Cholesterol 7.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 68.4 mg, Sugar 0.2 g

STUFFED MINI PEPPERS RECIPE



Stuffed Mini Peppers Recipe image

Super sweet mini peppers pair beautifully with the savory cream cheese-veggie stuffing. Add these colorful little stuffed peppers to your party menu.

Provided by Diana Rattray

Categories     Appetizer     Snack

Time 32m

Number Of Ingredients 9

12 mini bell peppers
8 ounces cream cheese ( softened )
2 tablespoons mayonnaise
1/2 (1-ounce) package dry ranch dressing mix (1 1/2 tablespoons)
1/4 teaspoon black pepper
3/4 cup broccoli (finely chopped)
2 tablespoons red bell pepper (finely chopped)
1/2 carrot (finely shredded, about 2 tablespoons)
2/3 cup cheddar cheese (shredded)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F. Line rimmed baking sheets with parchment paper or foil.
  • Slice the peppers in half lengthwise.
  • With a melon ball scoop or small spoon, scrape out the seeds and soft ribs. Repeat with the remaining peppers.
  • Arrange the peppers, cut side up, on the prepared baking sheets.
  • In a mixing bowl with an electric mixer, beat the softened cream cheese with the mayonnaise, ranch dressing mix, and black pepper until smooth and well blended.
  • Fold in the broccoli, chopped red bell pepper, and grated carrot.
  • Fill each pepper half with the cream cheese mixture.
  • Bake the peppers for 10 minutes. Sprinkle shredded cheddar cheese over the peppers and return them to the oven for 1 to 2 minutes longer, or until the cheese melts.
  • Remove the peppers from the oven and arrange them on a tray or platter. Serve stuffed mini peppers warm.

Nutrition Facts : Calories 252 kcal, Carbohydrate 10 g, Cholesterol 53 mg, Fiber 2 g, Protein 7 g, SaturatedFat 11 g, Sodium 430 mg, Sugar 5 g, Fat 21 g, ServingSize Serves 8, UnsaturatedFat 0 g

GARLIC AND HERB STUFFED MINI PEPPERS



Garlic and Herb Stuffed Mini Peppers image

These stuffed sweet peppers will become your new go-to-appetizer! Filled with flavorful cheese and topped with bread crumbs, you won't believe how easy they are to put together.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h5m

Yield 32

Number Of Ingredients 9

16 mini sweet peppers (red, yellow and orange)
1 package (5.2 oz) Boursin® cheese with garlic and fine herbs, softened
4 oz (from 8-oz package) cream cheese, softened
1/8 teaspoon ground red pepper (cayenne)
1/2 cup Progresso™ plain panko crispy bread crumbs
2 tablespoons butter, melted
1/8 teaspoon black pepper
1/2 cup finely shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh chives

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.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 2 g, TransFat 0 g

GARBANZO-STUFFED MINI PEPPERS



Garbanzo-Stuffed Mini Peppers image

Mini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. -Christine Hanover, Lewiston, California

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 32 appetizers.

Number Of Ingredients 8

1 teaspoon cumin seeds
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup fresh cilantro leaves
3 tablespoons water
3 tablespoons cider vinegar
1/4 teaspoon salt
16 miniature sweet peppers, halved lengthwise
Additional fresh cilantro leaves

Steps:

  • In a dry small skillet, toast cumin seeds over medium heat until aromatic, 1-2 minutes, stirring frequently. Transfer to a food processor. Add garbanzo beans, cilantro, water, vinegar and salt; pulse until blended., Spoon into pepper halves. Top with additional cilantro. Refrigerate until serving.

Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

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