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Stuffed Mini Peppers Appetizer

5 from 5 reviews

Ingredients

Scale

12 – 15 mini peppers, halved

For the Filling:

  • 45 cloves of garlic
  • 1/4 cup fresh Parmesan or Romano cheese, grated
  • 8 oz. block of cream cheese
  • 1 tsp. fresh ground black pepper
  • 1 tbs. olive oil
  • 2 tbs. fresh Italian parsley
For the Topping:
  • 2 cloves of garlic, chopped
  • 23 tbs. fresh Italian parsley
  • 56 leaves of fresh Basil
  • 23 tbs. olive oil
  • 2 tbs. fresh Parmesan or Romano cheese
  • 1/4 cup plain bread crumbs

Instructions

For the Filling:

  • Combine all of the ingredients for the filling in a food processor and process until smooth.
  • Fill each half of the peppers with the cream cheese mixture.

For the Topping:

  • Heat a small cast iron frying pan with the olive oil. 
  • Add the garlic, basil and bread crumbs and cook until the bread crumbs get a nice golden.
  • Add the grated cheese and toss.
  • Top each half of the stuffed peppers with the toasted bread crumbs.
  • Preheat Oven 350 F.  Bake for 12-15 minutes.

Keywords: appetizer, stuffed peppers, mini peppers

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