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

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cool:
5 mins
bake:
15 mins
total:
45 mins
Servings:
24
Yield:
24 appetizers
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 3g; cholesterol 17mg; saturated fat 1g; carbohydrates 1g; mono fat 1g; protein 1g; vitamin a 777.4IU; vitamin c 20.1mg; niacin equivalents 0.2mg; folate 4mcg; sodium 32mg; potassium 34mg; calcium 20.2mg; iron 0.2mg.
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