Cheesy Ranch Stuffed Mini Peppers Recipe 375 Food

STUFFED MINI PEPPERS

Stuffed Mini Peppers image

Stuffed Mini Peppers are a delicious appetizer that's like a healthier and less spicy version of a jalapeño popper, and they can be roasted in the oven or cooked on the grill!

Provided by Joanne Ozug

Time 40m

Number Of Ingredients 8

Ingredients

1 lb mini sweet peppers
2 tbsp extra virgin olive oil
salt
10 ounce log goat cheese (softened (soft chèvre))
2/3 cup grated parmesan ((40g by weight))
1 tbsp minced garlic
2 jalapeños (seeded and finely chopped (1/3 cup, measured))
1/4 tsp freshly ground black pepper

Steps:

Preheat the oven to 425F*.
De-stem the peppers if desired (I leave them on for aesthetics), then cut each in half. Place in a bowl with the olive oil and 1/4 tsp of salt, and toss well to coat.
In a large bowl, stir to combine the goat cheese, parmesan, garlic, jalapeno, and black pepper.
Fill the cut peppers with small spoonfuls of filling. You should have just enough filling to fill the peppers with a generous amount, coming slightly over the tops of the peppers.
Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges. Enjoy!

Nutrition Facts : Calories 28 kcal, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 41 mg, ServingSize 1 serving

CHEESY MINI PEPPERS

Cheesy Mini Peppers image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 5m

Yield 16 servings

Number Of Ingredients 4

Ingredients

8 ounces softened cream cheese spread, such as Rondele, Alouette or Boursin
4 mini red bell peppers, halved and seeded
4 jalapeno peppers, halved and seeded
Chopped chives, for garnish

Steps:

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

CHEESY STUFFED PEPPERS

Cheesy Stuffed Peppers image

This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.-Betty DeRoad, Sioux Falls, South Dakota

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 medium green peppers
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 teaspoon salt
2 cups shredded cheddar cheese
2-1/2 cups chopped tomatoes (3 medium)
1-1/2 cups cooked rice

Steps:

Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.

Nutrition Facts : Calories 419 calories, Fat 21g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 509mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 31g protein.

CHEESY SAUSAGE-STUFFED MINI PEPPERS

Cheesy Sausage-Stuffed Mini Peppers image

These quick-bite peppers stuffed with a mixture of mushrooms and Jimmy Dean fresh sausage and topped with mozzarella cheese make ideal appetizers or a satisfying meal on their own. Using a pre-cooked rice of your choice makes these bites not only quick to eat but quick to prepare as well.

Provided by JimmyDean

Categories Stuffed Bell Peppers

Time 40m

Yield 2

Number Of Ingredients 8

Ingredients

2 tablespoons canola or vegetable oil, divided
1/4 (1-pound) package Jimmy Dean Premium Pork Sausage
¼ cup diced mushrooms
1 cup pre-cooked white rice
2 tablespoons chopped fresh parsley
1 cup shredded mozzarella cheese, divided
salt and ground black pepper to taste
1 pound mini bell peppers, halved lengthwise and seeded

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.