mangiabenepasta.com
Your place for traditional Italian recipes
Custom Search
Home     |    Privacy Policy    |   Contact Us
Copyright  2001 - 2016   Sandra Laux
Mini Stuffed Peppers

(Makes about 20)
Mini Stuffed Peppers Appetizer
Mini Tri-Color Peppers Stuffed with Meat and Cheese
Sweet mini peppers are usually sold in supermarkets in an assorted tri-color (red, yellow, and
orange) mix packaged together.  The peppers have minimal seeds and are sweeter and milder
than most other varieties. Mini peppers range in size from 2 to 4 inches.  They make a great
addition to salads, they can be grilled, stuffed, or eaten right out of the bag for snacking.
These mini peppers are stuffed with a ground beef and cheese mixture for a delicious appetizer
or light lunch.
ANTIPASTO, APPETIZERS, AND SNACKS  >  MINI STUFFED PEPPERS
Ingredients:

3 tablespoons olive oil, divided
10 sweet mini peppers
2 tablespoons finely chopped onion
Pinch red pepper flakes
1 large garlic clove, minced
8 ounces ground beef
1/2  teaspoon dried oregano
Salt and pepper
1/4 cup grated  Parmesan cheese
1 cup shredded Fontina cheese, divided
1 egg

Directions:

Cut the peppers in half lengthwise and remove the seeds.
Grease a small baking dish and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the peppers in a single layer.  Cook , turning once, until the skins begin
to blister and brown, about 5 minutes.  Arrange the peppers in the prepared
baking dish, cut side up.

Add the remaining 2 tablespoons of oil to the skillet over medium-high heat.
Add the onion, red pepper flakes, and garlic to the skillet.
Cook for just a minute until the onion starts to brown.
Add the ground beef, breaking it up with a wooden spoon and incorporating
the onion mixture.  Add the dried oregano and season with salt and pepper.
Cook the meat until it is no longer pink, about 5 minutes.
Transfer the meat mixture to a bowl and cool for about 10 minutes.

Stir the Parmesan and 2/3 of the Fontina cheese into the meat mixture.
Stir in the egg.

Preheat the oven to 425 degrees F.
Stuff about 1 tablespoon of the meat mixture into each pepper using your
fingers or a spoon.  Evenly divide the remaining Fontina over the top of each
pepper.

(The peppers can be stuffed up to 4 hours ahead; cover and refrigerate.  Bring
to room temperature before baking.)

Bake until the peppers are hot and the cheese is melted, about 10 minutes.
Serve warm.
Print Friendly and PDF
Share
You Might Also Like
Stuffed Zucchini Flowers
Red Peppers Stuffed wth Italian Sausage
Roasted Shrimp with Bloody Mary Cocktail Sauce
RELATED ITEMS
Italian Olivewood Appetizer Picks
Buy Crab Cakes Online
Murray's - We Know Cheese