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.
CRAB-AND-CHEESE-STUFFED MINI PEPPERS
Sweet crab, creamy cheese and crunchy mini peppers come together for a super simple appetizer that will be a guaranteed crowd pleaser at your next event.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
- Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.
- Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside.
- Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper.
- Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.
CHEESE & HERB MINI SWEET PEPPERS
An easy appetizer. I've made them with cream cheese, shredded cheddar, basil and prosciutto as well (I'm a cream cheese junkie!).
Provided by S I
Categories Cheese Appetizers
Time 35m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350°F. Leaving the stem intact, cut a slit along the top of each pepper. Remove the seeds; set aside. In a small bowl combine goat cheese and snipped herbs. Spoon cheese mixture into prepared pepper. Arrange filled peppers close together on a baking sheet. Bake for 8 to 10 minutes or until cheese is heated through and peppers are crisp-tender.
- 2. Use tongs to arrange warm peppers on a serving dish, stacking peppers into a pyramid shape. Garnish with fresh basil leaves.
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
MINI SWEET PEPPERS STUFFED WITH HERB GOAT CHEESE
This is a quick and easy appetizer that's delicious and will add a flash of color to your buffet table. Please be sure to use the small, sweet peppers and not red hot chili peppers. This recipe comes out of a 2001 BH&G.
Provided by - Carla -
Categories Lunch/Snacks
Time 35m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 350°F.
- Leaving the peppers stem intact, cut a slit from the stem to the bottom tip of each pepper and remove seeds.
- In a bowl combine the goat cheese, snipped herbs, garlic, salt and black pepper.
- Spoon the mixture into the peppers.
- On a baking sheet sprayed with non-stick cooking spray arrange the peppers in a single layer.
- Bake for 8 to 10 minutes or until peppers are tender crisp.
- Arrange the prepared peppers into a pyramid shape on a small platter and garnish with fresh basil leaves.
- Enjoy!
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