MINI STUFFED PEPPERS
These sweet mini stuffed peppers are elegant, delicious, and colorful. They can be made a day ahead and refrigerated. Simply stage them on a serving dish and heat in a microwave oven when company arrives. Best of all, they are easy to make. Recipe makes approximately 27 stuffed peppers.
Provided by Peter Steriti
Categories Peppers
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse peppers in cold water. Using a small paring knife, carefully remove stems and seeds preserving as much of the top of the peppers as possible.
- Sauté garlic, onion and celery in a large pan with olive oil until soft. Add chicken broth to pan and increase heat too high. Turn burner off Just prior to boiling,.
- Add stuffing mix, Tuscany seasoning, parsley and shredded Italian cheeses. Mix all ingredients until well combined, softened and moist. You can adjust softness by adding more stuffing mix or chicken broth. You are now ready to stuff.
- Using surgical gloves, stuff the peppers with a teaspoon or by hand. Once all the peppers are stuffed, pierce them with a paring knife in several places. This will allow steam to escape, helping to prevent stuffing from oozing out.
- DO NOT oven bake the stuffed peppers. Cooked peppers need to soften but retain their texture. Oven baking will over cook them, destroying their flavor and texture.
- Place them in a large frying pan with an ample amount of olive oil. Over medium heat, sauté peppers on all sides, only turning them over as their surfaces begin to singe. Peppers should be softened but retain texture.
- Made too much stuffing? That's a good problem. Form the stuffing mix into a burger. Brown one side in the pan used to fry the peppers. Flip the stuffing burger and top the cooked side with more cheese. Covering pan as you brown the other side will help the cheese melt.
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edward stewart
[email protected]Yum!
Quiin Lisa
[email protected]I would definitely make these peppers again.
Ranafikry 2012
[email protected]These peppers are perfect for a quick and easy weeknight meal.
Ray Warnock
[email protected]I love that this recipe is so easy to follow.
Imran Soomro110
[email protected]These peppers are a great way to use up leftover rice and ground beef.
Gm Balal Hossain
[email protected]Overall, I thought these peppers were just okay. They weren't bad, but they weren't amazing either.
Kabir Shingh
[email protected]I found that the peppers took a lot longer to cook than the recipe said. I had to add extra time in the oven.
Aamir Baba
[email protected]These peppers were a little too bland for my taste. I would have liked more seasoning in the filling.
Shafiya Islam
[email protected]I'm not a huge fan of bell peppers, but these were really good. The filling was flavorful and the peppers were cooked perfectly.
Sar War
[email protected]These peppers are so versatile. I've even made them in the air fryer and they turned out great.
chepkurui mercy
[email protected]I added a little bit of heat to my peppers by using diced jalapeños. They were delicious!
Ghulam Abbas
[email protected]I love that this recipe uses ground turkey instead of beef. It makes the dish a little healthier.
Theophilus Ifeanyi
[email protected]I've made these peppers several times now and they're always a crowd-pleaser. They're the perfect appetizer or side dish.
Dalitso Mwambisi
[email protected]These mini stuffed peppers were a huge hit at my last party! They were so easy to make and everyone loved them.