Mozzarella Stuffed Sweet Mini Peppers Recipes

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STUFFED MINI PEPPERS



Stuffed Mini Peppers image

Stuffed Mini Peppers are a delicious appetizer that's like a healthier and less spicy version of a jalapeño popper, and they can be roasted in the oven or cooked on the grill!

Provided by Joanne Ozug

Categories     Appetizer

Time 40m

Number Of Ingredients 8

1 lb mini sweet peppers
2 tbsp extra virgin olive oil
salt
10 ounce log goat cheese (softened (soft chèvre))
2/3 cup grated parmesan ((40g by weight))
1 tbsp minced garlic
2 jalapeños (seeded and finely chopped (1/3 cup, measured))
1/4 tsp freshly ground black pepper

Steps:

  • Preheat the oven to 425F*.
  • De-stem the peppers if desired (I leave them on for aesthetics), then cut each in half. Place in a bowl with the olive oil and 1/4 tsp of salt, and toss well to coat.
  • In a large bowl, stir to combine the goat cheese, parmesan, garlic, jalapeno, and black pepper.
  • Fill the cut peppers with small spoonfuls of filling. You should have just enough filling to fill the peppers with a generous amount, coming slightly over the tops of the peppers.
  • Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges. Enjoy!

Nutrition Facts : Calories 28 kcal, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 41 mg, ServingSize 1 serving

MOZZARELLA STUFFED SWEET MINI PEPPERS



Mozzarella Stuffed Sweet Mini Peppers image

Sweet mini peppers stuffed with smoked mozzarella, basil, and drizzled with balsamic vinegar and olive oil

Provided by Elise Bauer

Categories     Appetizer     Side Dish     Grill

Time 30m

Yield 12

Number Of Ingredients 6

1 pound of sweet mini peppers (about a dozen)
1/4 pound (115 g) smoked mozzarella cheese, cut into 1/4-inch thick and 2 inch long batons
12 basil leaves (as many basil leaves as peppers)
2 teaspoons extra virgin olive oil
2 teaspoons balsamic vinegar
Salt to taste

Steps:

  • Stuff mini peppers with smoked mozzarella and basil: Working one pepper at a time, place flat side down in a way that is most stable for the pepper. With a small sharp knife, cut a 2 1/2 inch slit down the middle on the top of the pepper. If there is a seed pod, scoop it out with a spoon. Stuff the pepper with a basil leaf wrapped mozzarella stick. When you have stuffed all the peppers, brush them on all sides with olive oil. Drizzle balsamic vinegar in the cut openings.
  • Cook on grill, in oven, or under broiler: Preheat grill, oven, or broiler for high direct heat (if oven, set to 400°F). If grilling, grill covered, cut side up on high direct heat until you have grill marks, then lower the heat to medium until the cheese is melted and the peppers have begun to soften, about 5 to 10 minutes. If broiling or baking, place on a roasting pan and cook until the cheese is melted and peppers have browned and softened, about 5 to 10 minutes. Sprinkle with salt to taste. Let rest for a few minutes before serving.

Nutrition Facts : Calories 43 kcal, Carbohydrate 3 g, Cholesterol 6 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 99 mg, Sugar 2 g, Fat 3 g, ServingSize Makes 12 stuffed peppers, UnsaturatedFat 0 g

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