Queso Stuffed Mini Peppers Food

KETO STUFFED MINI PEPPERS

Steps:

• Preheat your oven to 200C/390F. Line a cookie sheet with parchment paper and set aside.
• Cut the peppers in half lengthways and remove the seeds and membrane, then place into a bowl.
• Add the oil and ½ teaspoon of salt to the pepper, toss until all the peppers are oiled, then place cut side up on the prepared cookie sheet. Set aside.
• Place a nonstick saucepan over medium heat, add the cream cheese, garlic, 1/4 teaspoon of salt and pepper, and heat until melted.
• Add both the cheese and melt completely until you have a "dough-like" consistency.
• Stir through the cilantro and remove from the heat.
• Fill each pepper half with just under 1 tablespoon of the cheese mixture.
• Roast for 10-15 minutes until the cheese is bubbly and brown.
• Allow to cool for a few minutes before serving.
• Enjoy warm!

QUESO-STUFFED MINI PEPPERS RECIPE

Steps:

• Heat oven to 400ºF.
• Cut sweet peppers lengthwise in half; remove and discard membranes and seeds. Place peppers, cut sides up, on baking sheet sprayed with cooking spray.
• Combine remaining ingredients; pack tightly into pepper halves, mounding filling as necessary to fit.
• Bake 15 min. or until peppers are tender and filling is heated through.

QUESO-FILLED MINI PEPPERS RECIPE

Steps:

• Preheat broiler on HIGH with oven rack 5 inches from heat. Toss peppers with oil and 1⁄2 teaspoon of the salt; arrange in a single layer on an aluminum foil-lined rimmed baking sheet. Broil until tops are lightly charred, 3 to 5 minutes. Let cool to room temperature, 30 minutes. Reduce oven temperature to 425°F.
• Flip over peppers so charred side is on bottom; cut and remove top third of each pepper (from stem end to tip). Discard cut-off part, or reserve for another use. Scoop out membranes and seeds, and discard.
• Whisk together pepper Jack cheese and milk in the top of a double boiler over simmering water over medium. Whisk until smooth, 5 minutes. Remove from heat; stir in cream cheese, jalapeños, and remaining 1⁄4 teaspoon salt. Spoon a heaping teaspoon of cheese mixture into each pepper. Place on a baking sheet. Bake until tops are golden, 5 minutes.
• Meanwhile, melt butter in a skillet over medium. Add panko and pepper; cook, stirring, until golden brown, 3 more minutes. Sprinkle peppers with panko mixture and cilantro.