Stuffed Mini Sweet Peppers Recipes

3-INGREDIENT MINI STUFFED PEPPERS RECIPE

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
• Cut all the peppers in half lengthwise and remove any seeds. Lay them cut-side-up on the baking sheet. Spoon the seasoned goat cheese into the center of each pepper half.
• Lightly drizzle the peppers with honey, and sprinkle with salt if desired. You can also garnish them with fresh herbs if you like, but it's not necessary. Bake for 10 minutes, then serve warm.

MINI STUFFED PEPPERS

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.

MINI STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
• Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
• Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

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.

STUFFED MINI SWEET PEPPERS

Steps:

• 1. Cut peppers in two and remove seeds.
• 2. Brown sausage, drain and crumble.
• 3. Mix sausage with cream cheese and parmesan.
• 4. Stuff each pepper half with the sausage/cheese mixture.
• 5. Bake at 350 until brown on top.

FIESTA STUFFED MINI PEPPERS

Steps:

• Preheat your oven to 350 degrees F
• Wash and slice the peppers in half long ways. Use a spoon to scoop out the seeds.
• In another bowl mix together the cream cheese, cheddar cheese, lime, cilantro, and garlic salt.
• Spoon or pipe the filling into each of the pepper halves.
• Place in a baking dish and bake at 350 degrees for 20 minutes.
• Serve warm.

STUFFED MINI PEPPERS

Steps:

• Begin by prepping your peppers. If they are not pre-washed, wash and let dry.
• Use a paring knife to slice them in half, then a spoon to remove any seeds. Set aside. Turn your oven to 400º F.
• Cook rice according to instructions on the package.
• Heat 1 tbsp of oil or cooking spray on medium-high heat. Place the ground meat of your choice into the pan and cook. While cooking, add in the salt, pepper, and parsley into the meat. Cook until brown.
• Turn heat off and stir in one can of tomato sauce and the taco seasoning. Toss in the rice and an additional cup of tomato sauce (you'll have some left over). Mix until well combined.
• Spread some tomato sauce around the bottom of your baking pan. Spoon the mixture evenly into your peppers and place in the baking pan. Top with the shredded cheese and place in oven at 400º F for about 15 minutes.
• Take out of oven; let cool. Serves six with four mini pepper halves per person.

BOURSIN STUFFED MINI SWEET PEPPERS

Steps:

• Preheat the oven to 350F and make sure your rack is in the center. Spray a baking sheet with cooking oil.
• Cut the baby sweet peppers into half. You can leave the stem on for a decorative look but it's perfectly fine to cut the green stem off if you prefer. Remove the seeds and white membrane from the inside.
• Add the pepper halves to a medium-sized bowl and mix with 1-2Tbsp of olive oil.
• Place the peppers on a sheet pan and then fill to the top with the Boursin cheese. Bake for 20 minutes, until the peppers are cooked and the cheese is soft and warm.
• Sprinkle the shredded cheese on the top of the peppers and broil for 1 minute.
• Garnish with cilantro, if desired.

MINI STUFFED SWEET PEPPERS

Steps:

• Cut each pepper in half the long way, leaving stem connected (cut right through stem so each half pepper has half a stem. This will act as a handle when eating)
• With a teaspoon, scoop out seeds and discard. Peppers this small sometimes have no seeds. Line these cut side up on a parchment lined sheet pan. Set aside.
• In a small sauce pan over medium heat, cook shallots and garlic in the oil for about five minutes until somewhat soft. Remove from heat and set aside.
• In a large bowl add goat cheese, cream cheese, Parmesan cheese, parsley, salt, pepper, Worcestershire sauce, Tabasco, egg and dry potato. Add the now cooled shallot mixture. Stir cream cheese mixture until completely combined.
• Divide filling between the cut pepper halves using a teaspoon to fill. This step is a bit tedious. For this reason, I extended the prep time to 45 minutes.
• Heat oven to 425 degrees F.
• In a shallow bowl, mix panko, butter and paprika.
• Take each stuffed pepper and press the stuffing side down into the panko to coat top. Repeat for each pepper and place the peppers back on tray once coated. If the pepper does not sit flat, line them up so that they lean against each other.
• Bake uncovered for 12-15 minutes or until golden brown. The filling should be hot and the pepper just slightly cooked.
• Using a spatula, remove to a tray and serve immediately.

CHEESY BACON STUFFED MINI PEPPERS

Steps:

• Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.
• In a small bowl, beat together the cream cheese, green onions, bacon, garlic powder, cheddar, and worcestershire sauce with an electric mixer until smooth.
• Fill the sliced peppers with the filling, about a heaping tablespoon each. Place on prepared cookie sheet, then sprinkle each pepper with a little extra cheese. Bake in the preheated oven for 10-12 minutes until cheese is melted and bubbly and peppers have softened.
• Allow to cool slightly before eating. Sprinkle with a little chopped cilantro if desired. Enjoy!

PARTY POPPERS (EASY APPETIZER FOR A CROWD)

Steps:

• Remove the cream cheese from the fridge and let it sit at room temperature for about 30 minutes. This will make it easier to mix with the other ingredients later.
• Meanwhile, cook the bacon until it's crispy. I prefer to cook mine in the oven set at 375 degrees on a foil lined baking sheet for about 20 minutes (flip it half way through).
• While the bacon is cooking, cut the tops off of the mini peppers and clean out the seeds. You can also take this time to finely dice the jalapeños and shred the cheese if you haven't already.
• Once the bacon is done and cooled a bit, use a large knife to chop it into small bits.
• In a medium to large bowl, use a spoon to mix together all of your ingredients except for the mini peppers.
• Use a small spoon or mini spatula to stuff the mini peppers with the mixture.
• That's it! Enjoy.

STUFFED MINI PEPPERS RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Line rimmed baking sheets with parchment paper or foil.
• Slice the peppers in half lengthwise.
• With a melon ball scoop or small spoon, scrape out the seeds and soft ribs. Repeat with the remaining peppers.
• Arrange the peppers, cut side up, on the prepared baking sheets.
• In a mixing bowl with an electric mixer, beat the softened cream cheese with the mayonnaise, ranch dressing mix, and black pepper until smooth and well blended.
• Fold in the broccoli, chopped red bell pepper, and grated carrot.
• Fill each pepper half with the cream cheese mixture.
• Bake the peppers for 10 minutes. Sprinkle shredded cheddar cheese over the peppers and return them to the oven for 1 to 2 minutes longer, or until the cheese melts.
• Remove the peppers from the oven and arrange them on a tray or platter. Serve stuffed mini peppers warm.

STUFFED MINI SWEET PEPPERS

Steps:

• Mix Cream cheese and jalapeno's together.
• Cut the tops off of the peppers and clean out the seeds inside.
• Stuff the peppers tightly with the cream cheese.
• Cover and refrigerate (preferably overnight).