Best 2 Garlic And Herb Stuffed Mini Peppers Recipes

**Garlic and Herb Stuffed Mini Peppers: A Burst of Flavor in Every Bite**

Prepare to tantalize your taste buds with the irresistible Garlic and Herb Stuffed Mini Peppers, a culinary delight that combines the zesty kick of garlic, the aromatic embrace of herbs, and the delightful crunch of bell peppers. This recipe is a symphony of flavors, textures, and colors, sure to leave a lasting impression on your palate. Get ready to embark on a culinary journey that will elevate your taste buds and leave you craving more. Explore variations such as the tangy Greek Stuffed Mini Peppers, bursting with Mediterranean flavors, or the hearty Quinoa and Black Bean Stuffed Mini Peppers, a vegan delight packed with protein and fiber. Discover new depths of taste with the zesty Salsa Stuffed Mini Peppers, a fiesta of Mexican flavors, or indulge in the creamy Pesto Stuffed Mini Peppers, a symphony of aromatic basil and nutty Parmesan cheese. Each recipe offers a unique flavor profile, ensuring an unforgettable dining experience.

Let's cook with our recipes!

STUFFED MINI PEPPERS

Stuffed Mini Peppers image

Stuffed Mini Peppers are a delicious appetizer that's like a healthier and less spicy version of a jalapeño popper, and they can be roasted in the oven or cooked on the grill!

Provided by Joanne Ozug

Categories Appetizer

Time 40m

Number Of Ingredients 8

Ingredients

1 lb mini sweet peppers
2 tbsp extra virgin olive oil
salt
10 ounce log goat cheese (softened (soft chèvre))
2/3 cup grated parmesan ((40g by weight))
1 tbsp minced garlic
2 jalapeños (seeded and finely chopped (1/3 cup, measured))
1/4 tsp freshly ground black pepper

Steps:

Preheat the oven to 425F*.
De-stem the peppers if desired (I leave them on for aesthetics), then cut each in half. Place in a bowl with the olive oil and 1/4 tsp of salt, and toss well to coat.
In a large bowl, stir to combine the goat cheese, parmesan, garlic, jalapeno, and black pepper.
Fill the cut peppers with small spoonfuls of filling. You should have just enough filling to fill the peppers with a generous amount, coming slightly over the tops of the peppers.
Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges. Enjoy!

Nutrition Facts : Calories 28 kcal, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 41 mg, ServingSize 1 serving

MINI STUFFED PEPPERS

Mini Stuffed Peppers image

Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.

Provided by Soup Loving Nicole

Categories Appetizers and Snacks Cheese

Time 25m

Yield 20

Number Of Ingredients 9

Ingredients

10 mini sweet peppers, sliced in half lengthwise
2 teaspoons extra virgin olive oil
salt to taste
1 (5.5 ounce) package goat cheese, softened
⅓ cup grated Parmesan cheese
1 jalapeno pepper, seeded and minced
½ teaspoon minced garlic
½ teaspoon dried chopped chives
1 pinch freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

Nutrition Facts : Calories 43 calories, Carbohydrate 1.2 g, Cholesterol 7.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 68.4 mg, Sugar 0.2 g

Tips:

For a vegetarian option, substitute cooked quinoa or lentils for the ground beef.
To add a bit of heat, use spicy Italian sausage instead of ground beef.
If you don't have any fresh herbs, use 1 teaspoon of dried oregano and 1 teaspoon of dried basil.
To make the mini peppers ahead of time, cook them according to the recipe and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
To reheat the mini peppers, preheat your oven to 350 degrees Fahrenheit. Place the mini peppers on a baking sheet and heat them for 10-15 minutes, or until they are warmed through.

Conclusion:

These garlic and herb stuffed mini peppers are a delicious and easy appetizer or main course. They are perfect for parties or potlucks, and they can be made ahead of time. With their combination of savory ground beef, flavorful herbs, and gooey cheese, these mini peppers are sure to be a hit with everyone who tries them.