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Stuffed Mini-Bell Peppers




Source of Recipe


Jessica’s friend Elizabeth


Recipe Introduction


These are very easy to prepare and extremely popular. Some mini-bell peppers are skinny, Jessica prefers the ones with a larger cavity for easier filling.



List of Ingredients




1 bag of mini bell peppers
1 container of garlic and herb cream cheese (I recommend Philadelphia’s Whipped Garlic and Herb)
Panko crumbs


Recipe



Allow cream cheese to sit out for an hour to soften if you are not using the whipped variety.

Preheat the oven to 350°. Line a baking sheet with parchment paper. Cut peppers in half, remove stems and seeds. Using a butter knife, fill each pepper with cream cheese until the cavity is filled. Pour panko crumbs on a plate or small bowl. Place filled peppers cream cheese side down into the crumbs and press slightly so the crumbs stick.

Place the baking sheet in the oven and bake for 10-12 minutes, checking occasionally for color and doneness. When finished, the crumbs should be golden brown and the peppers should be beginning to wrinkle slightly.

Cooking times may vary based on the size of your peppers. Serve hot.