Garlic and Herb Stuffed Mini Peppers

Prep 30 min
Total 1 hr 5 min
Servings 32

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These stuffed sweet peppers will become your new go-to-appetizer! Filled with flavourful 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/150 g) Boursin™ cheese with garlic and fine herbs, softened
4 oz/125 g (from 8-oz/250 g package) cream cheese, softened
1/8 teaspoon ground red pepper (cayenne)
1/2 cup plain panko crispy bread crumbs
2 tablespoons butter, melted
1/8 teaspoon black pepper
1/2 cup finely shredded Parmesan cheese
2 tablespoons chopped fresh chives

Steps

1

Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
2

Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on pan, cut sides up.
3

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.
4

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.
5

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.

Using a small serrated knife for cutting the peppers allows you to easily cut the stem in half.
Increase the ground red pepper in the filling for even more of a kick!
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