12 mini sweet peppers - use mixture of red, orange and yellow
1/2 cup soft herbed cheese or goat cheese or combo of the two
1/4 cup grated Parmesan Reggiano cheese
Seasoned panko breadcrumbs if desired
Heat oven to 400.
Cut mini peppers in half such that they lay flat. Keep the stems
on so cheese stays inside. Take out seeds and pulp.
Mix soft and goat cheese if using both. Fill pepper halves with
cheese leaving a small space at the top. Mix panko with the
parmesan reggiano cheese. If using unseasoned panko, add
some dried herb spices and salt and pepper.
Sprinkle mixture on top. Arrange on baking sheet. Bake for 10
minutes. Serve hot.
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