Mini Stuffed Sweet Peppers Recipes

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.

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.

STUFFED SWEET PEPPERS

Steps:

• Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker. , In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers. , Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender.

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.