Stuffed Sweet Mini Peppers With Bread Crumbs Recipes

GARLIC AND HERB STUFFED MINI PEPPERS

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
• Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on pan, cut sides up.
• In small bowl, mix Boursin™ cheese, cream cheese and ground red pepper with spoon until well blended. Place cheese mixture in small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture evenly among pepper halves, about 2 teaspoons for each pepper.
• In another small bowl, mix bread crumbs, melted butter and pepper. Sprinkle each pepper half with about 1/2 teaspoon bread crumb mixture; gently press into cheese mixture.
• Bake 15 minutes. Remove from oven, and sprinkle about 1/2 teaspoon Parmesan cheese on each pepper. Return to oven; bake 5 to 8 minutes or until tops are brown and cheese is melted. Let stand 10 minutes before serving. Top with chives. Serve warm.

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.

STUFFED SWEET MINI PEPPERS WITH BREAD CRUMBS

Steps:

• Prepare the peppers by rinsing and removing the stem. Use a coffee spoon to scrape out the seeds and membrane. Set aside.
• Preheat oven to 400F and line a baking sheet with parchment paper.

SOUTHWESTERN STUFFED MINI SWEET PEPPERS

Steps:

• Preheat oven to 350°F.
• Cup peppers in half, leaving stems on, if desired. Remove seeds and ribs.
• In a bowl, mix together cream cheese, cheddar cheese and taco seasoning with a fork. Fill each pepper half with this mixture, so it is level with the edges (not heaping). Place pepper half on a large rimmed sheet pan and continue until all peppers are stuffed.
• In a small bowl, pour melted butter over panko crumbs and mix to combine. Top each stuffed pepper half with bread crumb mixture, lightly patting down to adhere. Return to sheet pan.
• Bake peppers for 15 minutes, turn oven off and turn broiler on. Broil for 2-3 minutes or until breadcrumbs are browned. Watch carefully! Cool slightly before serving.

STUFFED MINI PEPPERS

Steps:

• 1. IN A MIXING BOWL COMBINE CHEESES, SAUSAGE AND SEASONINGS. MIX WELL
• 2. USEING A SOUP SPOON FILL EACH PEPPER HALF.. ROLL IN BREAD CRUMBS.
• 3. PLACE IN GREASED BAKING DISH ( 15X10X1 ) AND BAKE UNCOVERED AT 350 DEGREES FOR 20 MIN . ENJOY!

CHEESE STUFFED MINI SWEET PEPPERS

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.

AMANDA'S STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
• In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish.
• Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
• Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
• In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of peppers.