Queso Stuffed Mini Peppers Recipes

KETO STUFFED MINI PEPPERS

Steps:

• Preheat your oven to 200C/390F. Line a cookie sheet with parchment paper and set aside.
• Cut the peppers in half lengthways and remove the seeds and membrane, then place into a bowl.
• Add the oil and ½ teaspoon of salt to the pepper, toss until all the peppers are oiled, then place cut side up on the prepared cookie sheet. Set aside.
• Place a nonstick saucepan over medium heat, add the cream cheese, garlic, 1/4 teaspoon of salt and pepper, and heat until melted.
• Add both the cheese and melt completely until you have a "dough-like" consistency.
• Stir through the cilantro and remove from the heat.
• Fill each pepper half with just under 1 tablespoon of the cheese mixture.
• Roast for 10-15 minutes until the cheese is bubbly and brown.
• Allow to cool for a few minutes before serving.
• Enjoy warm!

QUESO-STUFFED MINI PEPPERS RECIPE

Steps:

• Heat oven to 400ºF.
• Cut sweet peppers lengthwise in half; remove and discard membranes and seeds. Place peppers, cut sides up, on baking sheet sprayed with cooking spray.
• Combine remaining ingredients; pack tightly into pepper halves, mounding filling as necessary to fit.
• Bake 15 min. or until peppers are tender and filling is heated through.

QUESO-FILLED MINI PEPPERS RECIPE

Steps:

• Preheat broiler on HIGH with oven rack 5 inches from heat. Toss peppers with oil and 1⁄2 teaspoon of the salt; arrange in a single layer on an aluminum foil-lined rimmed baking sheet. Broil until tops are lightly charred, 3 to 5 minutes. Let cool to room temperature, 30 minutes. Reduce oven temperature to 425°F.
• Flip over peppers so charred side is on bottom; cut and remove top third of each pepper (from stem end to tip). Discard cut-off part, or reserve for another use. Scoop out membranes and seeds, and discard.
• Whisk together pepper Jack cheese and milk in the top of a double boiler over simmering water over medium. Whisk until smooth, 5 minutes. Remove from heat; stir in cream cheese, jalapeños, and remaining 1⁄4 teaspoon salt. Spoon a heaping teaspoon of cheese mixture into each pepper. Place on a baking sheet. Bake until tops are golden, 5 minutes.
• Meanwhile, melt butter in a skillet over medium. Add panko and pepper; cook, stirring, until golden brown, 3 more minutes. Sprinkle peppers with panko mixture and cilantro.

CROWD-PLEASING QUESO-FILLED MINI PEPPERS

Steps:

• Preheat broiler on HIGH with the oven rack about 5 inches from heat. Toss the peppers with oil and salt; arrange them in a single layer on an aluminum foil-lined rimmed baking sheet. Broil until the tops are lightly charred, about 5 to 7 minutes. Let cool to room temperature for 30 minutes. Reduce the oven temperature to 425°F.
• Using the same foil-lined baking sheet, flip over each pepper so that the charred side is on the bottom. Cut and remove the top third of each pepper from stem end to tip. Reserve the cut-off piece for another use. Scoop out the membranes and seeds, and discard. Drain off any excess moisture.
• Whisk together the pepper Jack cheese and milk in the top of a double boiler over simmering water. Whisk until smooth for 3 to 4 minutes. Remove from heat; stir in the cream cheese and chopped jalapeños. Spoon about a teaspoon of cheese mixture into each pepper; adjust accordingly depending on the size of the pepper. Do not overfill. Bake until the tops are golden for 10 to 12 minutes.
• Meanwhile, melt the butter in a skillet over medium. Add the panko and black pepper; cook, stirring, until golden brown, 3 more minutes. Sprinkle the filled mini peppers with the panko mixture and chopped cilantro.

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.

GARLIC AND HERB STUFFED MINI PEPPERS

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.

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.