Cheesy Ranch Stuffed Mini Peppers Recipe 375 Recipes

STUFFED MINI PEPPERS

Steps:

• Preheat the oven to 425F*.
• De-stem the peppers if desired (I leave them on for aesthetics), then cut each in half. Place in a bowl with the olive oil and 1/4 tsp of salt, and toss well to coat.
• In a large bowl, stir to combine the goat cheese, parmesan, garlic, jalapeno, and black pepper.
• Fill the cut peppers with small spoonfuls of filling. You should have just enough filling to fill the peppers with a generous amount, coming slightly over the tops of the peppers.
• Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges. Enjoy!

CHEESY RANCH STUFFED MINI PEPPERS RECIPE - (3.7/5)

Steps:

• Preheat oven to 400°F. Mix together sour cream, cream cheese, ranch dip powder, bacon, sun-dried tomatoes, and green onions. Spoon mixture into the peppers and flatten off. Place peppers on a parchment-lined baking sheet and bake for 10 minutes. Remove and garnish with reserved bacon, green onions, and parsley. Serve and enjoy.

CHEESY SAUSAGE-STUFFED MINI PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
• To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.
• In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.
• Top each pepper with additional cheese, and bake for 10 to 15 minutes.
• Carefully remove the peppers from the oven and let cool for 5 minutes before serving.

CHEESY MINI PEPPERS

Steps:

• Smear the cream cheese spread inside the hollowed-out halves of the sweet peppers and jalapenos. Sprinkle on chopped chives.

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.

CHEESY STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.