Loader

Recipe Search

Recipe Types: Adult Beverage , Appetizer/Small Plate , Beef , Bread , Breakfast , Cheese , Chicken , Chocolate , Cookies , cream cheese , Desserts , Dinner , Eggs , Fish , Fruit , Gluten free , Halloween , Holiday , Nuts , Peanut butter , peppers , Phyllo , Pie , Pork , Potatoes , Rice , Rolls , Salad , Salsa , Sandwiches , Sauce , Seafood , Side dish , Soup , Vegetable , Vegetarian

Stuffed Roasted Mini Peppers

2013-07-20
  • Yield: 15
  • Servings: 6
  • Prep Time: 45m
  • Cook Time: 15m
  • Ready In: 60m

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 2
Rate this recipe

fork fork fork fork fork

2 People rated this recipe

Post Views: 0
Related Recipes:
  • Tomato Tart

    Tomato Tart

  • Halloween appetizer

    Spooky Witch Arm

  • Cowboy Caviar with Cilantro-Lime Dressing

  • Corn Ribs

  • Peach Caprese Salad

    Peach Caprese Salad

Ingredients

  • 15 vine sweet mini peppers
  • 3/4 head garlic
  • 1/4 cup Mascarpone cheese
  • 1/4 cup finely grated Romano or Parmesan cheese
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon seasoned salt

Method

Step 1

Preheat oven to 400 degrees. Wash peppers, chop tops off and seed.

Step 2

Place in pepper roaster (or stand up in mini muffin pans) and spray with cooking spray.

Step 3

Chop top 1/4 off garlic head and place in cast iron garlic roaster (or wrap in tin foil) and drizzle with EVOO, salt and pepper.

Step 4

Bake at 400 degrees for 15 minutes.

Step 5

Remove peppers from oven but continue cooking garlic for 30 more minutes.

Step 6

Remove from oven and carefully squeeze garlic cloves out of head, placing in bowl.

Step 7

Add the two cheeses, pepper and salt, mix.

Step 8

Stuff the peppers with the cheese mixture.

Step 9

Serve at room temperature.

Recipe Type: , , Tags: , , , , , , , , , , , ,

Leave a Reply