MOZZARELLA STUFFED SWEET MINI PEPPERS
Steps:
- Stuff mini peppers with smoked mozzarella and basil: Working one pepper at a time, place flat side down in a way that is most stable for the pepper. With a small sharp knife, cut a 2 1/2 inch slit down the middle on the top of the pepper. If there is a seed pod, scoop it out with a spoon. Stuff the pepper with a basil leaf wrapped mozzarella stick. When you have stuffed all the peppers, brush them on all sides with olive oil. Drizzle balsamic vinegar in the cut openings.
- Cook on grill, in oven, or under broiler: Preheat grill, oven, or broiler for high direct heat (if oven, set to 400°F). If grilling, grill covered, cut side up on high direct heat until you have grill marks, then lower the heat to medium until the cheese is melted and the peppers have begun to soften, about 5 to 10 minutes. If broiling or baking, place on a roasting pan and cook until the cheese is melted and peppers have browned and softened, about 5 to 10 minutes. Sprinkle with salt to taste. Let rest for a few minutes before serving.
Nutrition Facts : Calories 43 kcal, Carbohydrate 3 g, Cholesterol 6 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 99 mg, Sugar 2 g, Fat 3 g, ServingSize Makes 12 stuffed peppers, UnsaturatedFat 0 g
STUFFED CHERRY PEPPERS
Saw something like this served at an Italian restaurant and decided to make them at home. Always get requests to make them. You can also use the Sweet pepper variety, but I prefer a little heat. :)
Provided by NJstixx
Categories Peppers
Time 20m
Yield 12-15 Peppers
Number Of Ingredients 7
Steps:
- Remove stem and seeds from cherry peppers and rinse peppers under cold water.
- Cut meat slices into halves or quarters Cut cheese into appropriate sizes for cherry peppers (pieces should be about half the size of pepper cavity) Add a little grated cheese to bottom of pepper Add half slices of salami and prosciutto Stuff cheese into meat so all fits snugly Sprinkle grated cheese on top Salt and pepper to taste Garnish with fresh parsley.
CHERRY PEPPERS STUFFED WITH MOZZARELLA AND BASIL
Time 25m
Yield 16 stuffed peppers
Number Of Ingredients 7
Steps:
- Preheat oven to 400° F. In a large bowl, mix mozzarella, half the olive oil, half of the basil and salt. In a 8 x 8-inch baking dish, place peppers cut side up. Fill each pepper to the top with the mozzarella mixture.
- In a small bowl, combine bread crumbs, Parmesan, salt and pepper to taste. Sprinkle the breadcrumb mixture over peppers and scatter the rest of the basil on top. Dribble the remaining olive oil over the top and bake 10-15 minutes until the cheese is soft and the breadcrumbs have browned slightly. Transfer to serving plate and serve immediately.
Nutrition Facts : Serving Size 4 stuffed peppersCalories per serving
MARINATED STUFFED CHERRY PEPPERS
A quintessential antipasto. Kick it up a notch from a basic appetizer to a showstopper by seasoning the olive oil.
Provided by Brian Genest
Categories Appetizers and Snacks Antipasto Recipes
Time 5h30m
Yield 10
Number Of Ingredients 11
Steps:
- Core out peppers by cutting a circle, at an inward angle, around the stem. Remove tops and scoop seeds and membranes out, like a tiny pumpkin.
- Cut thumbnail-size cubes of mozzarella, varying size a little bit to fit each pepper. Cut prosciutto slices in half. Wrap each half around mozzarella cubes and stuff into the open peppers.
- Pour olive oil into a jar or lidded container. Stir in Parmesan cheese, garlic, oregano, thyme, salt, black pepper, and red pepper. Whisk together well.
- Add peppers to the oil mixture and seal the lid. Let marinate for 5 to 6 hours. Serve straight out of the jar.
Nutrition Facts : Calories 477.4 calories, Carbohydrate 3 g, Cholesterol 20.4 mg, Fat 49.1 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 553.2 mg, Sugar 0.3 g
GRILLED RED BELL PEPPERS STUFFED WITH MOZZARELLA
Make and share this Grilled Red Bell Peppers Stuffed With Mozzarella recipe from Food.com.
Provided by Sugarmagnolia_fl
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Thinly slice bread, remove crusts and cut into enough 1/2" croutons to make 1 cup.
- In a skillet, warm the olive oil, add the croutons, and saute until golden; drain on paper towles.
- Cut tops off peppers about 1/2" from top, and reserve tops. Carefully remove seeds and membranes.
- In a bowl combine croutons, mozzarella, basil, garlic, and oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks.
- Grill peppers, top sides up, overf indirect medium heat until peppers are soft but still hold their shape, 12 to 15 minutes.
- Remove tops and cut in half lengthwise.
Nutrition Facts : Calories 357.1, Fat 16, SaturatedFat 4.4, Cholesterol 14.8, Sodium 560.1, Carbohydrate 42.1, Fiber 3.3, Sugar 3.3, Protein 11.4
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