Cheesy Herb & Tomato Stuffed Mini Peppers Recipe



Having a snack attack and an empty fridge means thinking outside the box. Usually I grab an apple with peanut butter, or some cheese and crackers for a quick snack, but none of my usual “go-to’s” were on hand, so I tried something new. This is essentially just herbs and some vegetables (tomato and onion) with cheese, and given that colored peppers are a nutrition powerhouse (more vitamin C than an orange), this is a great choice to fuel your body between meals, or even as a meal in itself. This is what I would call a “no rules recipe” since you cannot go wrong using any number of ingredients, as long as you have cheese and the peppers themselves, although stuffed tomatoes would be equally delicious….so really, it’s all about the cheese.


Cheesy Herb & Tomato Stuffed Mini Peppers Recipe


•  Slice 8 mini peppers in half and scrape the seeds into a bowl. Do not throw away the seeds as they are very nutritious and can become a part of the filling.
•  Add to that same bowl, a 1/2 cup of each of the following ingredients chopped into small pieces:  sharp cheddar cheese, onion, tomato, parsley.  You can use any cheese you like, and could also add garlic, chives, or basil if you desire.
•  Add a 1/4 cup of Feta Cheese, or more cheddar (really, any cheese is fine). Different cheeses will have different flavors, but I never met a cheese I did not like.
•  1/2 tsp ground black pepper

Mix all the ingredients together really well. Stuff the peppers, filling each piece with as much of the mixture as you can fit. Place on a baking sheet and bake at 400 degrees for 15 minutes, or until the cheese is melted and starts to brown. Once cooled enough to eat, chow down.



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