Mini Stuffed Sweet Peppers Recipes

MINI STUFFED PEPPERS

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.

MINI STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. Cook the rice in a medium saucepan following the package directions.
• In a medium skillet, brown the ground beef with the onion and garlic over medium-high heat, 6 to 8 minutes. Drain any excess fat from the meat and remove the skillet from the heat. Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended.
• In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the Cheddar on top. Return the pan to the oven, uncovered, and bake until the cheese melts, about 5 minutes.

MINI STUFFED SWEET PEPPERS

Steps:

• Cut each pepper in half the long way, leaving stem connected (cut right through stem so each half pepper has half a stem. This will act as a handle when eating)
• With a teaspoon, scoop out seeds and discard. Peppers this small sometimes have no seeds. Line these cut side up on a parchment lined sheet pan. Set aside.
• In a small sauce pan over medium heat, cook shallots and garlic in the oil for about five minutes until somewhat soft. Remove from heat and set aside.
• In a large bowl add goat cheese, cream cheese, Parmesan cheese, parsley, salt, pepper, Worcestershire sauce, Tabasco, egg and dry potato. Add the now cooled shallot mixture. Stir cream cheese mixture until completely combined.
• Divide filling between the cut pepper halves using a teaspoon to fill. This step is a bit tedious. For this reason, I extended the prep time to 45 minutes.
• Heat oven to 425 degrees F.
• In a shallow bowl, mix panko, butter and paprika.
• Take each stuffed pepper and press the stuffing side down into the panko to coat top. Repeat for each pepper and place the peppers back on tray once coated. If the pepper does not sit flat, line them up so that they lean against each other.
• Bake uncovered for 12-15 minutes or until golden brown. The filling should be hot and the pepper just slightly cooked.
• Using a spatula, remove to a tray and serve immediately.

STUFFED SWEET MINI PEPPERS

Steps:

• In small non-stick frying pan, heat sun-dried tomato oil over medium heat; cook sun-dried tomatoes and shallot for 1 minute or until shallot is translucent. Add garlic; cook for 1 minute. Remove from heat.
• Place drained peppers on a plate lined with paper towel to absorb excess moisture.
• In bowl of small food processor, combine goat cheese, cream cheese and peperoncini. Purée until smooth; transfer to small bowl and stir in sun-dried tomato mixture.
• Transfer spread to piping bag or plastic resealable bag. If using a plastic resealable bag, cut a small hole in one of the corners. Pipe spread into peppers until full. Pipe 12 small dollops of spread on a platter. Arrange stuffed peppers on top of dollops to help them stand upright. Refrigerate until ready to serve. Just before serving, top each pepper with 1 tbsp (15 mL) hickory sticks.

STUFFED MINI PEPPERS RECIPE

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.

MINI SWEET PEPPERS STUFFED WITH HERB GOAT CHEESE

Steps:

• Preheat your oven to 350°F.
• Leaving the peppers stem intact, cut a slit from the stem to the bottom tip of each pepper and remove seeds.
• In a bowl combine the goat cheese, snipped herbs, garlic, salt and black pepper.
• Spoon the mixture into the peppers.
• On a baking sheet sprayed with non-stick cooking spray arrange the peppers in a single layer.
• Bake for 8 to 10 minutes or until peppers are tender crisp.
• Arrange the prepared peppers into a pyramid shape on a small platter and garnish with fresh basil leaves.
• Enjoy!

CHEESY SAUSAGE-STUFFED MINI PEPPERS

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.