MINI STUFFED SWEET PEPPERS
Note: Mini sweet peppers are found in just about every market in the country. They usually come in a variety of orange, red and yellow, Because they vary in size, the yield will depend on the size of the pepper. One pound will yield 30 to 40 halves depending on the size.
Provided by Martha
Time 1h5m
Number Of Ingredients 17
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 WITH BREAD CRUMBS
These stuffed sweet mini peppers with bread crumbs are the perfect vegetarian, bite sized appetizer or side dish. A savory bread crumb cheesy filling contrasting with the sweetness of the peppers makes these hard to resist. And the best part is that they're baked not fried!
Provided by Nadia Fazio
Categories antipasto Side Dish
Number Of Ingredients 8
Steps:
- Prepare the peppers by rinsing and removing the stem. Use a coffee spoon to scrape out the seeds and membrane. Set aside.
- Preheat oven to 400F and line a baking sheet with parchment paper.
Nutrition Facts : Calories 75 kcal, Carbohydrate 11 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 161 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHEESE STUFFED MINI SWEET PEPPERS
This quick and easy recipe requires few ingredients and can be served as an appetizer or side dish. The brand names and flavors of the products I used are just a suggestion and can be easily changed to your favorite.
Provided by JudyJudyJudee
Categories < 60 Mins
Time 40m
Yield 24 peppers, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees. Wash and halve the peppers and remove the seeds. Leave the stem intact so that the cheese does not ooze out at it melts--also for the cuteness factor. Mix breadcrumbs and Parmesan together in a small bowl. I used Emeril's italian seasoned panko breadcrumbs; if you're using plain, you will want to season with salt and herbs. Using a small spoon, stuff about 1/2 to 3/4 teaspoons of cheese in each pepper half; no more than half full as the cheese puffs as it bakes. Sprinkle cheese and bread crumbs on pepper halves and place on an ungreased baking sheet. Bake for 10 to 20 minutes depending upon how soft you like your peppers.
MINI STUFFED PEPPERS
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
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
GREAT APPETIZER. CAN SUBSTITUTE PORTOBELLO MUSHROOM CAPS FOR MINI PEPPERS.
Provided by MARIO MINNELLA
Categories Meat Appetizers
Time 40m
Number Of Ingredients 8
Steps:
- 1. IN A MIXING BOWL COMBINE CHEESES, SAUSAGE AND SEASONINGS. MIX WELL
- 2. USEING A SOUP SPOON FILL EACH PEPPER HALF.. ROLL IN BREAD CRUMBS.
- 3. PLACE IN GREASED BAKING DISH ( 15X10X1 ) AND BAKE UNCOVERED AT 350 DEGREES FOR 20 MIN . ENJOY!
GARLIC AND HERB STUFFED MINI PEPPERS
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
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
AIR FRYER MINI PEPPERS STUFFED WITH CHEESE AND SAUSAGE
Whether it's a formal party at your home or a casual get-together with friends, these air-fried mini peppers stuffed with cheese and sausage are a great appetizer to offer.
Provided by Allrecipes
Categories Appetizers and Snacks Meat and Poultry
Time 1h5m
Yield 20
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; set aside.
- Preheat an air fryer to 350 degrees F (175 degrees C).
- Cut a slit in one side of each sweet pepper lengthwise from stem to tip. Brush peppers with 1 tablespoon olive oil and place in the air fryer basket.
- Cook in the preheated air fryer for 3 minutes. Shake the basket and cook until peppers start to brown and soften, about 3 minutes more. Remove peppers and let stand until cool enough to handle; leave air fryer on.
- While peppers are cooling, stir together sausage, cream cheese, Cheddar cheese, blue cheese, chives, garlic, and black pepper in a medium bowl until well combined. Mix bread crumbs with remaining 1 tablespoon olive oil in a small bowl.
- Spoon cheese mixture into each pepper and sprinkle with bread crumb mixture. Place stuffed peppers in the air fryer basket, working in batches if necessary, and cook until filling is heated through and bread crumbs are toasted, 4 to 5 minutes. Cool slightly; serve warm.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 2.6 g, Cholesterol 20.3 mg, Fat 8.6 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 4.1 g, Sodium 158.8 mg, Sugar 0.1 g
MINI STUFFED PEPPERS
These sweet mini stuffed peppers are elegant, delicious, and colorful. They can be made a day ahead and refrigerated. Simply stage them on a serving dish and heat in a microwave oven when company arrives. Best of all, they are easy to make. Recipe makes approximately 27 stuffed peppers.
Provided by Peter Steriti
Categories Peppers
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse peppers in cold water. Using a small paring knife, carefully remove stems and seeds preserving as much of the top of the peppers as possible.
- Sauté garlic, onion and celery in a large pan with olive oil until soft. Add chicken broth to pan and increase heat too high. Turn burner off Just prior to boiling,.
- Add stuffing mix, Tuscany seasoning, parsley and shredded Italian cheeses. Mix all ingredients until well combined, softened and moist. You can adjust softness by adding more stuffing mix or chicken broth. You are now ready to stuff.
- Using surgical gloves, stuff the peppers with a teaspoon or by hand. Once all the peppers are stuffed, pierce them with a paring knife in several places. This will allow steam to escape, helping to prevent stuffing from oozing out.
- DO NOT oven bake the stuffed peppers. Cooked peppers need to soften but retain their texture. Oven baking will over cook them, destroying their flavor and texture.
- Place them in a large frying pan with an ample amount of olive oil. Over medium heat, sauté peppers on all sides, only turning them over as their surfaces begin to singe. Peppers should be softened but retain texture.
- Made too much stuffing? That's a good problem. Form the stuffing mix into a burger. Brown one side in the pan used to fry the peppers. Flip the stuffing burger and top the cooked side with more cheese. Covering pan as you brown the other side will help the cheese melt.
AMANDA'S STUFFED PEPPERS
A delicious option on stuffed peppers. If you don't like the rice in regular stuffed peppers you will love this one!
Provided by Amanda
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
- In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish.
- Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
- Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
- In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of peppers.
Nutrition Facts : Calories 608.3 calories, Carbohydrate 46.1 g, Cholesterol 143.6 mg, Fat 29.1 g, Fiber 8.2 g, Protein 40.1 g, SaturatedFat 12.5 g, Sodium 1350.2 mg, Sugar 22 g
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