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Stuffed Mini Peppers

Stuffed Mini Peppers

Bite-sized sweet peppers filled with a creamy cheese and herb mixture, baked until tender for an elegant yet easy appetizer or snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch
Cuisine Mediterranean
Servings 24 pieces
Calories 120 kcal

Ingredients
  

  • 12 Mini Peppers
  • 1 cup cooked Quinoa
  • 1/2 cup black beans, rinsed and drained
  • 1 cup shredded cheese (Cheddar, Mozzarella, or your choice)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste

Instructions
 

  • 1.Prep Peppers: Cut peppers in half lengthwise, remove seeds.
    2.Make Filling: Mix cheeses, garlic, basil, zest, and seasonings.
    3.Fill: Pipe or spoon filling into pepper halves.
    4.Top: Combine panko, oil, and paprika. Sprinkle over peppers.
    5.Bake: At 375°F (190°C) for 12-15 minutes until golden.

Notes

  • For spicier version, add ¼ tsp red pepper flakes
  • Can be assembled 1 day ahead and refrigerated
  • Substitute goat cheese for ricotta
Keyword Stuffed Mini Peppers