Cheese and Herb Mini Sweet Peppers

These colorful stuffed peppers will brighten up your appetizer tray.

Cheese and Herb Mini Sweet Peppers Enlarge Image
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17 users rated this recipe an average rating of 4.0
Makes:
30 servings
Prep:
25 mins
Bake:
10 mins 350°F
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Cheese and Herb Mini Sweet Peppers

Ingredients
30
red, yellow, and/or orange mini sweet peppers (about 12 oz. total)
18
ounces semi-soft goat cheese (chevre)
1/4
cup snipped fresh chives, tarragon, basil, or thyme
 

Directions

  1. Preheat oven to 350 degree F. Leaving the stem intact, cut a slit along the top of each pepper. Remove the seeds; set aside. In a small bowl combine goat cheese and snipped herbs. Spoon cheese mixture into prepared pepper. Arrange filled peppers close together on a baking sheet. Bake for 8 to 10 minutes or until cheese is heated through and peppers are crisp-tender.
  2. Use tongs to arrange warm peppers on a serving dish, stacking peppers into a pyramid shape. Garnish with fresh basil leaves. Makes 30 servings.

Nutrition Facts

(Cheese and Herb Mini Sweet Peppers)
    Per serving:
  • 65 kcal cal.,
  • 5 g fat
  • (4 g sat. fat,
  • 1 g monounsatured fat),
  • 13 mg chol.,
  • 88 mg sodium,
  • 1 g carb.,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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