Stuffed red mini peppers make these appetizers pop on your party tray.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degree F. Cut off tops of peppers and use a small spoon to remove seeds. Place each pepper in a 1-3/4-inch muffin cup. Use a small crumpled piece of foil to keep peppers upright.

Instructions Checklist
  • In a small bowl stir together egg, cream, mushrooms, onion, mustard, salt, and pepper until combined. Spoon about 1-1/2 teaspoons of the mixture into each pepper. Sprinkle tops with cheese. Bake for 15 minutes until filling is puffed and golden brown. Cool 5 minutes. Remove from pans and serve warm. Makes 24 appetizers.

Nutrition Facts

30 calories; 3 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 17 mg cholesterol; 32 mg sodium. 34 mg potassium; 1 g carbohydrates; 0 g fiber; 0 g sugar; 1 g protein; 0 RE vitamin a; 777 IU vitamin a; 20 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 0 mg iron;