CHEESE STUFFED MINI SWEET PEPPERS
This quick and easy recipe requires few ingredients and can be served as an appetizer or side dish. The brand names and flavors of the products I used are just a suggestion and can be easily changed to your favorite.
Provided by JudyJudyJudee
Categories < 60 Mins
Time 40m
Yield 24 peppers, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees. Wash and halve the peppers and remove the seeds. Leave the stem intact so that the cheese does not ooze out at it melts--also for the cuteness factor. Mix breadcrumbs and Parmesan together in a small bowl. I used Emeril's italian seasoned panko breadcrumbs; if you're using plain, you will want to season with salt and herbs. Using a small spoon, stuff about 1/2 to 3/4 teaspoons of cheese in each pepper half; no more than half full as the cheese puffs as it bakes. Sprinkle cheese and bread crumbs on pepper halves and place on an ungreased baking sheet. Bake for 10 to 20 minutes depending upon how soft you like your peppers.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jennifer Jones
[email protected]Yum!
Pauline King'ara
[email protected]These were so easy to make and so delicious! I used a variety of peppers, including red, yellow, and orange, and they all turned out great. The cheese filling was perfect, and the peppers were cooked to perfection.
Sheila Wilson
[email protected]I tried this recipe last night and it was a hit! The peppers were so flavorful and the cheese was gooey and melted perfectly. I will definitely be making this again.