Cheese and Herb Mini Sweet Peppers
Recipe from
Better Homes and Gardens
These colorful stuffed peppers will brighten up your appetizer tray.
Servings:
30 servings
Prep Time:
25 mins
Total Time:
35 mins
Ingredients
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30red, yellow, and/or orange mini sweet peppers (about 12 oz. total)see savings
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18 ouncessemi-soft goat cheese (chevre)see savings
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1/4 cupsnipped fresh chives, tarragon, basil, or thymesee savings
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Fresh basil leavessee savings
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Directions
1.
Preheat oven to 350 degree F. Leaving the stem intact, cut a slit along the top of each pepper. Remove the seeds; set aside. In a small bowl combine goat cheese and snipped herbs. Spoon cheese mixture into prepared pepper . Arrange filled peppers close together on a baking sheet. Bake for 8 to 10 minutes or until cheese is heated through and peppers are crisp-tender.
2.
Use tongs to arrange warm peppers on a serving dish, stacking peppers into a pyramid shape. Garnish with fresh basil leaves. Makes 30 servings.
Nutrition information
Per serving: Calories 65, Total Fat 5 g, Saturated Fat 4 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 13 mg, Sodium 88 mg, Carbohydrate 1 g, Total Sugar 0 g, Fiber 0 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 31%, Calcium 5%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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