Mini Bell Pepper Feta Muffins Recipes

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BABY BELL PEPPERS WITH FETA AND MINT



Baby Bell Peppers With Feta and Mint image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Preheat a grill to high. Toss 1 pound baby bell peppers or quartered regular peppers with 2 tablespoons olive oil; season with salt and red pepper flakes. Grill, turning, until blistered, about 10 minutes. Transfer to a bowl and toss with 1 tablespoon olive oil, some chopped mint and the juice of 1/2 lemon. Top with crumbled feta.

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

MINI BELL PEPPER POPPERS WITH BACON



Mini Bell Pepper Poppers with Bacon image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

Nonstick cooking spray, for the baking pan
1 pound mini bell peppers
8 ounces cream cheese, softened
1 1/2 cups shredded sharp Cheddar
5 slices crispy cooked bacon, finely chopped
2 teaspoons finely chopped Fresno pepper
1 tablespoon milk

Steps:

  • Preheat the oven to 400 degrees F. Line a large rimmed baking pan with foil and spray lightly with cooking spray.
  • Cut the peppers in half lengthwise and remove the ribs and seeds. Arrange the peppers on the prepared baking pan cut-side up.
  • Mix the cream cheese, Cheddar, bacon, Fresno pepper and milk together in a bowl until very well mixed and soft.
  • Put the mixture into a resealable plastic bag (or a disposable pastry bag) and snip a corner to make an opening a little less than 1/2-inch across. Pipe a line of the cream cheese mixture into each of the peppers (the filling should not fill the whole pepper; it will spread as it cooks).
  • Bake until the peppers are tender and the filling is melted, about 15 minutes. Serve hot.

MINI PEPPER CORN MUFFINS



Mini Pepper Corn Muffins image

Mini Pepper Corn Muffins, from Lucy Fouts of Jacksonville, Texas, make a cute accompaniment to almost any meal. These golden bite-size gems are enhanced by flecks of red and green pepper.

Provided by Taste of Home

Time 20m

Yield about 2 dozen.

Number Of Ingredients 11

2 tablespoons each diced sweet red and green pepper
1-1/2 teaspoons olive oil
1/2 cup plus 2 tablespoons cornmeal
6 tablespoons all-purpose flour
1-1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
3 tablespoons butter, melted

Steps:

  • In a small skillet, saute peppers in oil for 5 minutes or until tender; cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened., Fill paper-lined miniature muffin cups three-fourths full. Bake at 425° for 6-9 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 117 calories, Fat 6g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 206mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

HERBED FETA STUFFED MINI BELL PEPPERS



Herbed Feta Stuffed Mini Bell Peppers image

I recently got two pounds of mini bell peppers at Costco, and after eating about half of them raw (yum! they're so sweet and tasty!) we got to the point where I needed to find something else to do with them. Here's what I came up with, and having just eaten one, I can assure you they're absolutely delicious! These can be either baked (which I usually do), or eaten uncooked.

Provided by Julesong

Categories     Cheese

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb orange bell peppers or 1 lb yellow bell pepper
1 1/2 cups crumbled feta cheese
2 tablespoons sherry wine
1/3 cup finely grated parmesan cheese
1/2 teaspoon minced dried basil or 1 tablespoon minced fresh basil
1/4 teaspoon cumin
1/4 teaspoon dried ancho chile powder
1/2 teaspoon garlic powder
1/4 teaspoon salt or 1/4 teaspoon salt or seasoning salt, to taste (I use Johnny's)

Steps:

  • Cut the tops off the mini bell peppers and take out the seeds and larger white veins; rinse out with water, then set aside.
  • Put the crumbled feta cheese in a bowl and add the sherry; toss to coat.
  • Mix together well the remaining ingredients in a separate bowl, then add the mixture to the feta cheese and toss to mix them all well.
  • Spray a large casserole dish (I use a large oval white Corning Ware) with an olive oil mister or pan spray.
  • Preheat oven to 350 degrees F.
  • Stuff each mini bell pepper with the herbed feta mixture, making sure there's a good amount of feta in each pepper; place peppers in the casserole dish.
  • When all peppers are stuffed, place cover on casserole dish and bake in oven for 30 to 45 minutes until peppers are nice and soft and the cheese is melted. If too much of the cheese melts out of the peppers, use a spoon to put it back in. :)
  • Serve and enjoy!

BASIL, FETA & ROASTED PEPPER MUFFINS



Basil, Feta & Roasted Pepper Muffins image

"Anything with basil is always a winner. It especially pairs well with the salty feta and sweet peppers in these savory, biscuit-like muffins." -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Time 40m

Yield 9 muffins.

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 cup buttermilk
1/4 cup olive oil
3/4 cup crumbled feta cheese
1/2 cup chopped roasted sweet red peppers
3 tablespoons minced fresh basil or 1 tablespoon dried basil

Steps:

  • In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, combine the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in the cheese, peppers and basil., Fill greased muffin cups three-fourths full. Bake at 375° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 201 calories, Fat 9g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 466mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

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