Ingredients
Scale
12 – 15 mini peppers, halved
For the Filling:
- 4 - 5 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
- 2 - 3 tbs. fresh Italian parsley
- 5 - 6 leaves of fresh Basil
- 2 - 3 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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
