Who doesn’t love an easy-to-make, two-bite appetizer? Stuffed baby bell peppers can be prepped in advance with only a few ingredients; they can be served either hot or cold, plus, they come in festive colors appropriate for Thanksgiving or the upcoming holiday season.
The real beauty of stuffed peppers is in their versatility. Grab a bag of baby bell peppers and a soft cheese like goat, Boursin or inexpensive cream cheese. Make the recipe your own and mix in your favorite herbs and spices or cheat and purchase one of the flavored varieties.
These bite-size nibbles taste great cold, but if you prefer a hot appetizer, pop ’em in the oven or under the broiler to bring out the sweetness of the peppers.
Stuffed Peppers: Make Them Your Own!
Prep time:
Cook time:
Total time:
Serves: 30
- 15 miniature bell peppers
- 8 ounces soft cheese (goat, Boursin or cream cheese)
- ½ teaspoon each thyme, parsley and chives
- dash of red pepper flakes
- salt and pepper to taste
- paprika for dusting
- Cut the pepper in half (leave the tops on for a prettier presentation) and scrape out the seeds.
- Mix the cheese with the thyme, parsley, chives and red pepper flakes.
- Fill a pastry bag (or cut the corner off of a plastic baggie) and pipe the cheese into the peppers.
- Sprinkle with paprika.
- Serve cold or bake in a 400 degree oven for 8-10 minutes or place under the broiler for approximately 2 minutes until the cheese gets brown and bubbly.
Veggie: finely diced carrots, celery, sweet onion and parsley
French: tarragon and chive
Hot: horseradish and basil
Taste like Summer: thyme, lemon zest, garlic
A little more effort:
Italian: Break out the food processor and blend in sun-dried tomatoes and oregano for a colorful appetizer.
Top It: Make it more filling and top it with crunchy bacon bits, chopped walnuts or crumbled spicy chorizo.
Which of these variations are you most excited to try? —Karen
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