Garlic and Herb Stuffed Mini Peppers

Name: Garlic and Herb Stuffed Mini Peppers
Prep time: 30 min
Total time: 1 h 5 min
Yield: 32
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

Save Recipe

Prep 30 min
Total 1 hr 5 min
Servings 32

Save
Pinterest
Facebook
Email
Print

Ready to make?

Save
Share
Keep Screen On

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.

Feb 22, 2018

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.

Expert Tips

Tip 1
Using a small serrated knife for cutting the peppers allows you to easily cut the stem in half.
Tip 2
Increase the ground red pepper in the filling for even more of a kick!
Tip 3
Trademarks referred to herein are the properties of their respective owners.