Appetizers
Garlic and Herb Stuffed Mini Peppers
Description
These stuffed sweet peppers will become your new go-to-appetizer! Filled with flavorful cheese and topped with bread crumbs, you won’t believe how easy they are to put together.
Ingredients:
- 16 mini sweet peppers (red, yellow and orange)
- 1 package (5.2 oz) Boursin® cheese with garlic and fine herbs, softened
- 4 oz (from 8-oz package) cream cheese, softened
- 1/8 teaspoon ground red pepper (cayenne)
- 1/2 cup Progresso™ plain panko crispy bread crumbs
- 2 tablespoons butter, melted
- 1/8 teaspoon black pepper
- 1/2 cup finely shredded Parmesan cheese (2 oz)
- 2 tablespoons chopped fresh chives
Directions:
- Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
- Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on pan, cut sides up.
- In small bowl, mix Boursin™ cheese, cream cheese and ground red pepper with spoon until well blended. Place cheese mixture in small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture evenly among pepper halves, about 2 teaspoons for each pepper.
- In another small bowl, mix bread crumbs, melted butter and pepper. Sprinkle each pepper half with about 1/2 teaspoon bread crumb mixture; gently press into cheese mixture.
- Bake 15 minutes. Remove from oven, and sprinkle about 1/2 teaspoon Parmesan cheese on each pepper. Return to oven; bake 5 to 8 minutes or until tops are brown and cheese is melted. Let stand 10 minutes before serving. Top with chives. Serve warm.
