Mini Sweet Pepper Poppers Recipes

SWEET PEPPER POPPERS

Steps:

• Preheat the oven to 400 degrees F. Slice each pepper in half lengthwise, keeping the stem intact. Remove the ribs and seeds and discard, hollowing out each of the peppers. Sprinkle with salt and black pepper and place in an 8- by 8-inch baking dish.
• Whip the goat cheese and ricotta together until light and airy in a mixing bowl, using a hand mixer, about 2 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning, if necessary. Fill each pepper halfway with 2 teaspoons of the cheese mixture and level off with a small offset spatula.
• Place the breadcrumbs in a small bowl. Pour the butter over the breadcrumbs and toss to combine. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden and bubbly, 15 to 20 minutes.

MINI BELL PEPPER POPPERS WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Line a large rimmed baking pan with foil and spray lightly with cooking spray.
• Cut the peppers in half lengthwise and remove the ribs and seeds. Arrange the peppers on the prepared baking pan cut-side up.
• Mix the cream cheese, Cheddar, bacon, Fresno pepper and milk together in a bowl until very well mixed and soft.
• Put the mixture into a resealable plastic bag (or a disposable pastry bag) and snip a corner to make an opening a little less than 1/2-inch across. Pipe a line of the cream cheese mixture into each of the peppers (the filling should not fill the whole pepper; it will spread as it cooks).
• Bake until the peppers are tender and the filling is melted, about 15 minutes. Serve hot.

SPICY SWEET MINI PEPPER POPPERS

Steps:

• Remove casing from chicken sausage and cook most of the way smashing scrambling it up into very small pieces. Let cool.
• Cut the tops off the peppers length wise and remove seeds. Fill peppers with filling mix pressing down to fill up end and sides.
• Place habanero's (stems removed) in a food processor and mince.
• Once sausage is cool add all ingredients EXCEPT bacon in a mixing bowl, using a paddle on your stand mixer, mix until ingredients are well combined. You can also mix by hand.
• Cut bacon in half, using one half of a strip wrap around peppers.
• Place peppers on a lined baking sheet, (I use a silpat but you can use parchment paper) in 375º oven for 30 mins on. middle/low rack and bake for 30 min. Move baking sheet to upper middle rack and back 10-15 min longer until bacon is browned. These would also be great grilled.
• Allow to cool! Enjoy a spicy yummy appetizer or make it a reduced carb meal.

MINI SWEET PEPPER POPPERS

Steps:

• 1. Preheat oven to 375 F. Slice each sweet pepper in half lengthwise. Use your spoon to scoop out any seeds and some of the rib to make a nice, clean "boat".
• 2. In bowl, mix together, cream cheese, cheddar cheese, bacon. (optional cajun seasoning)
• 3. Spoon cheese mixture into each sweet pepper.
• 4. Stir together bread crumbs and melted butter to make topping. Dip each pepper, cheese side down, into bread crumbs. Place in baking dish.
• 5. Bake at 375F for 20 minutes or until cheese melts and bread crumb mixture gets crusty.