Queso Stuffed Mini Peppers Recipes

STUFFED MINI PEPPERS

Steps:

• Preheat the oven to 375 degrees F. Prepare the peppers: Lay each pepper sideways on a flat surface and cut off the top so it's like a little hat for the rest of the pepper. Use a paring knife to carefully cut away any seeds stuck to the top. Use the paring knife or a small spoon to scoop any seeds from inside the pepper. In a large bowl, toss the pepper tops and bottoms with 2 tablespoons olive oil and 1 tablespoon salt. Heat a large saute pan over medium heat. When it is hot, drop in the pepper tops and bottoms and cook until they are browned and slightly wilted, 3 to 5 minutes. Tilt the pan so the peppers spill out onto a baking sheet. Set aside to cool.
• Prepare the filling: Use a rubber spatula to spread the goat cheese over the bottom and up the sides of a medium bowl so that you can season it evenly. Sprinkle 1 tablespoon salt, the scallions and the pine nuts all over the cheese. Mix to blend. Taste to make sure the flavors are balanced.
• Fill and bake the peppers: Use a small spoon to stuff the peppers with the cheese mixture and then arrange them on a baking sheet with room between them. (Reserve the tops.) Bake until the filling is hot in the center, 8 to 10 minutes (test the center with the tip of a knife).
• Make the dressing and finish the dish: In a small bowl, whisk together the lemon zest, lemon juice and remaining 2 tablespoons olive oil. Remove the peppers from the oven and drizzle with the lemon dressing. Top the peppers with the reserved tops. Serve immediately.

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.

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-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.

LOADED STUFFED JALAPEñOS

Steps:

• Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. Place the chorizo in a skillet over medium heat. Brown the chorizo until mostly cooked, and break into small pieces with a wooden spoon. Then move the chorizo to a paper towel lined bowl to drain.
• Cut the jalapeños lengthwise and use a spoon to scrape out the veins and seeds. Set them cut-side-up on the baking sheets. Then mix the cream cheese, smoked cheddar, and garlic powder in a medium bowl until well combined.
• Spread 1 tablespoon of cheese filling into each jalapeño half. Press crumbled chorizo into the top of the cheese filling. Bake for 9-10 minutes until the filling has melted and the peppers are soft.
• While the jalapeños are still warm, sprinkle the tops with crumbled queso fresco and green onions. Serve warm.

MINI STUFFED PEPPERS WITH CHORIZO

Steps:

• Rinse peppers. Slice tops off or cut peppers lengthwise. Remove seeds. Set aside.
• Over medium heat cook chorizo until brown. About 5 minutes. Drain chorizo through strainer if it's too oily.
• Add chopped garlic and scallions. Cook for another 2 minutes.
• Add crumbled cheese and cook until slightly melted.
• Fill each pepper with chorizo mixture and bake in 350 degree oven for 15 to 20 minutes or until peppers are tender.
• While peppers are cooking, make sauce. Rinse tomatoes and serrano peppers. Remove stems from serrano peppers. Peel garlic.
• Roast tomatoes, serrano peppers and garlic over medium heat in a pan until charred on all sides (can also roast over open flame, broiled or grilled).
• Add all to a blender including onion and blend until smooth. Add about a 1/4 cup of water or less if needed if sauce is too chunky for your liking.
• Add sauce to a bowl and serve with peppers. Enjoy!