Mini Sweet Bell Peppers Food

MINI BELL PEPPER POPPERS WITH BACON

Mini Bell Pepper Poppers with Bacon image

Provided by Valerie Bertinelli

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

Nonstick cooking spray, for the baking pan
1 pound mini bell peppers
8 ounces cream cheese, softened
1 1/2 cups shredded sharp Cheddar
5 slices crispy cooked bacon, finely chopped
2 teaspoons finely chopped Fresno pepper
1 tablespoon milk

Steps:

Preheat the oven to 400 degrees F. Line a large rimmed baking pan with foil and spray lightly with cooking spray.
Cut the peppers in half lengthwise and remove the ribs and seeds. Arrange the peppers on the prepared baking pan cut-side up.
Mix the cream cheese, Cheddar, bacon, Fresno pepper and milk together in a bowl until very well mixed and soft.
Put the mixture into a resealable plastic bag (or a disposable pastry bag) and snip a corner to make an opening a little less than 1/2-inch across. Pipe a line of the cream cheese mixture into each of the peppers (the filling should not fill the whole pepper; it will spread as it cooks).
Bake until the peppers are tender and the filling is melted, about 15 minutes. Serve hot.

CREAM CHEESE STUFFED MINI PEPPERS (10 MIN!)

Cream Cheese Stuffed Mini Peppers (10 Min!) image

Cream cheese stuffed mini peppers make the best quick snack or appetizer, with endless options! Just 10 minutes and 3 ingredients for the basic version.

Provided by Maya Krampf

Categories Appetizer Snack

Time 10m

Number Of Ingredients 3

Ingredients

8 oz Mini bell peppers ((8-12 whole mini peppers))
7 oz Cream cheese
1 tbsp Everything bagel seasoning ((or more to taste))

Steps:

Cut the mini bell peppers in half and remove the seeds.
Fill the pepper halves with cream cheese. Sprinkle with everything seasoning.

Nutrition Facts : Calories 191 kcal, Carbohydrate 6 g, Protein 3.5 g, Fat 17.1 g, SaturatedFat 0.1 g, Sodium 199.3 mg, Fiber 1.2 g, Sugar 4.1 g, UnsaturatedFat 0.2 g, ServingSize 1 serving

MINI STUFFED PEPPERS

Mini Stuffed Peppers image

Provided by Trisha Yearwood

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 9

Ingredients

12 mini sweet bell peppers
1 cup long-grain white rice
1 pound lean ground beef
1 medium sweet onion, such as Vidalia, diced
1 garlic clove, finely chopped
One 10-ounce can diced tomatoes and green chilies, such as Rotel
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
8 ounces sharp Cheddar, grated

Steps:

Preheat the oven to 400 degrees F.
Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. Cook the rice in a medium saucepan following the package directions.
In a medium skillet, brown the ground beef with the onion and garlic over medium-high heat, 6 to 8 minutes. Drain any excess fat from the meat and remove the skillet from the heat. Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended.
In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the Cheddar on top. Return the pan to the oven, uncovered, and bake until the cheese melts, about 5 minutes.