CHEESY MINI PEPPERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 5m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Smear the cream cheese spread inside the hollowed-out halves of the sweet peppers and jalapenos. Sprinkle on chopped chives.
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
BOURSIN STUFFED MINI SWEET PEPPERS
Cheese stuffed mini sweet peppers in a quick and easy appetizer recipe made with herb Boursin cheese. The stuffed baby peppers are gluten free, vegetarian, low carb, and keto friendly.
Provided by Jen Koel
Categories Snacks
Time 31m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350F and make sure your rack is in the center. Spray a baking sheet with cooking oil.
- Cut the baby sweet peppers into half. You can leave the stem on for a decorative look but it's perfectly fine to cut the green stem off if you prefer. Remove the seeds and white membrane from the inside.
- Add the pepper halves to a medium-sized bowl and mix with 1-2Tbsp of olive oil.
- Place the peppers on a sheet pan and then fill to the top with the Boursin cheese. Bake for 20 minutes, until the peppers are cooked and the cheese is soft and warm.
- Sprinkle the shredded cheese on the top of the peppers and broil for 1 minute.
- Garnish with cilantro, if desired.
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