Broccoli Chive Stuffed Mini Peppers Food

CHEESY MINI PEPPERS

Steps:

• Smear the cream cheese spread inside the hollowed-out halves of the sweet peppers and jalapenos. Sprinkle on chopped chives.

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.

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.

BROCCOLI & CHIVE STUFFED MINI PEPPERS

Steps:

• Preheat oven to 400°. Cut peppers lengthwise in half; remove seeds. In a bowl, mix cream cheese, chives, salt and pepper; stir in broccoli. Spoon into pepper halves., Place on a foil-lined baking sheet; bake until heated through, 9-11 minutes. Sprinkle with cheddar cheese. Bake until cheese is melted, 3-4 minutes longer. Cool slightly before serving.

BROCCOLI AND CHEESE STUFFED PEPPERS

Steps:

• Preheat oven to 375.
• Place halved bell peppers in a lightly greased baking dish and set aside.
• Prepare the rice according to the directions on the package. You will need about 2 cups prepared rice.
• In the meantime, heat olive oil in a skillet over medium-heat.
• Add onions and cook for 1 minute.
• Stir in chopped peppers and season with salt and ground pepper; continue to cook for 3 minutes or until peppers are tender.
• Add broccoli florets and cook for 2 minutes, or until broccoli is fork tender.
• Remove from heat.
• Place cooked rice in a large bowl.
• Add broccoli mixture to the rice.
• Stir in milk, cheddar cheese, white cheddar cheese, chili powder, cayenne pepper, nutmeg and parsley; mix until thoroughly combined. Taste for seasoning and adjust accordingly.
• Divide mixture evenly between peppers, packing the mixture tightly into the hollow pepper shells.
• Bake for 20 minutes.
• Remove from oven and top with remaining cheese; bake for an additional 3 to 5 minutes, or until cheese is melted.
• Remove from oven and let stand few minutes.
• Top each pepper with a dollop of sour cream and serve.

BROCCOLI AND CHEESE STUFFED PEPPERS

Steps:

• In a medium saucepan, melt butter and cook onion and garlic for about 2 minutes.
• Add broth , rice, salt, paprika, garlic powder, red pepper flakes. Cover and cook on medium low for 20 minutes.
• About 3 minutes brofore done, open lid and dump broccoli on top. Place lid back on. This will steam the broccoli a little.
• After the 20 minutes is up, Stir in the broccoli and the cream cheese. Place lid back on and let sit 5 minutes to melt cheese and cook broocoli more. Stir in 1 ½ cups of the cheddar cheese (6 ounces).
• Cut each pepper in half and get rid of the seeds and membranes. Place in a baking dish and heat oven to 400 degrees. Fill peppers with rice mixture. Bake 15 minutes. Sprinkle remaining ½ cup cheese on top and bake 5 more minutes.

BROCCOLI & CHEESE STUFFED BELL PEPPERS

Steps:

• Par boil peppers on dutch oven for 7-10 minutes.
• remove peppers from pan and set aside.
• cook ground beef until done, then set aside.
• cook rice to the box directions.
• mix in a large bowl the rice& beef and 1 package of the shredded cheese.
• scoope on a tablespoon the mixture into each pepper, then top each pepper off with some more shredded cheese.
• bake in oven on 350 for 20-30 minutes.

MINI QUICHE RECIPE

Steps:

• Gather the ingredients.
• Spray a 24-cavity mini muffin tin with cooking spray. Position a rack in the center of the oven and preheat to 375 F.
• Place one of the unbaked pie crusts on a lightly floured surface. Roll the pie crust to a thickness of about 1/8-inch. Cut out rounds with a 2 1/2-inch cookie cutter. Press each pastry round into a cavity in the mini muffin pan. Repeat with the remaining pie crust-re-roll scraps as needed for the last few rounds. Set aside.
• Put the bacon, if using, in a medium skillet over medium-high heat and cook, stirring occasionally until almost crisp, about 5 minutes. Add the shallot and continue cooking until the bacon is crisp and the shallot is translucent, about 2 minutes. Drain on paper towels and set aside.
• In a medium bowl, whisk the eggs with the half-and-half, salt, pepper, and nutmeg.
• Add the bacon-shallot mixture to the egg mixture and whisk to blend.
• Add about 1 scant teaspoon of shredded Gruyère cheese to each mini muffin cavity.
• Add about 1 tablespoon of the egg mixture to each cavity. Top each with sliced chives, if using.
• Bake until the eggs puff up and the crust is golden brown, 15 to 20 minutes. Let cool slightly, remove from the muffin tins and serve.

CHEESY BACON STUFFED MINI PEPPERS

Steps:

• Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.
• In a small bowl, beat together the cream cheese, green onions, bacon, garlic powder, cheddar, and worcestershire sauce with an electric mixer until smooth.
• Fill the sliced peppers with the filling, about a heaping tablespoon each. Place on prepared cookie sheet, then sprinkle each pepper with a little extra cheese. Bake in the preheated oven for 10-12 minutes until cheese is melted and bubbly and peppers have softened.
• Allow to cool slightly before eating. Sprinkle with a little chopped cilantro if desired. Enjoy!

BROCCOLI AND BELL PEPPERS

Steps:

• Place broccoli and pepper in a steamer basket over simmering water.
• Steam, covered, for 8 to 12 minutes or until vegetables are crisp-tender.
• Drain.
• Arrange on a serving platter.
• Meanwhile, in a small saucepan melt the butter.
• Stir in lemon zest, lemon juice, salt and pepper.
• Drizzle over broccoli mixture.

VEGETARIAN STUFFED PEPPERS RECIPE

Steps:

• Preheat the oven to 400 degrees F. Spray a 9 X 13 inch baking dish with nonstick cooking spray. Cut the bell peppers in half from top to bottom. Remove the seeds and lay them in the baking dish, cut side up.
• Place a medium stock pot over medium heat. Add the butter, onions and garlic. Sauté the onions for 2-3 minutes. Then stir in the rice, 3 cups broth, Old El Paso Green Chiles, salt, and smoked paprika. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes covered, until steam holes are evident on the surface and the broth has absorbed.
• Stir the small broccoli florets, low fat cream cheese, 1 1/2 cups shredded cheddar, and remaining 1/2 cup broth into the rice. Stir until the cream cheese melts into the mixture.
• Spoon the rice mixture into the bell peppers. Bake for 15 minutes. Then top the peppers with the remaining shredded cheddar and place back in the oven for 5 minutes. Serve warm.

BROCCOLI & CHIVE-STUFFED MINI PEPPERS

Steps:

• Preheat oven to 400°. Cut peppers lengthwise in half; remove seeds. In a bowl, mix cream cheese, chives, salt and pepper; stir in broccoli. Spoon into pepper halves., Place on a foil-lined baking sheet; bake 9-11 minutes or until heated through. Sprinkle with cheddar cheese. Bake 3-4 minutes longer or until cheese is melted. Cool slightly before serving.