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Garlic and Herb Stuffed Mini Peppers
Garlic and Herb Stuffed Mini Peppers
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Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
Irresistible cheese-filled sweet peppers topped with breadcrumbs - a must-try appetizer that's quick and easy to make!
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
Instructions:
  • Preheat oven to 400°F and generously coat a 15x10x1-inch pan with cooking spray.
  • Halve sweet peppers lengthwise, keeping stems intact, and remove seeds and membranes. Arrange halved peppers on a baking sheet, cut sides facing up.
  • Combine Boursin™ cheese, cream cheese, and ground red pepper in a small bowl until smooth. Transfer the cheese mixture into a small resealable plastic bag. Snip off a corner of the bag and evenly pipe about 2 teaspoons of the mixture into each pepper half.
  • Combine bread crumbs, melted butter, and pepper in a separate bowl. Sprinkle each pepper half with approximately 1/2 teaspoon of the bread crumb mixture, then gently press it into the cheese mixture.
  • Bake the peppers for 15 minutes, then sprinkle 1/2 teaspoon of Parmesan cheese on each pepper. Return to the oven and bake for an additional 5 to 8 minutes until the tops are brown and the cheese is melted. Let them stand for 10 minutes before serving, then top with chives. Serve warm.

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