Mini Pepper Poppers
Course
Appetizer
,
Side Dish
Servings
Prep Time
40
peppers
20
minutes
Cook Time
20-25
minutes
Servings
Prep Time
40
peppers
20
minutes
Cook Time
20-25
minutes
Ingredients
1
lb
mini peppers
8
oz
cream cheese
(softened)
1/2
cup
Parmigiano Reggiano cheese
3/4
cup
mozzarella cheese
(shredded or cut in small cubes)
1/4
cup
sun dried tomatoes
1/4
cup
pesto
1/2
tsp
salt
1
tsp
parsley
1/4
tsp
garlic powder
1/2
tsp
red pepper flakes
(optional)
Instructions
Set cream cheese out and allow to come to room temperature. Place cream cheese in a bowl.
Add Parmigiano Reggiano and mozzarella cheeses.
Chop tomatoes and add to cheeses.
Add pesto.
Add salt, parsley, garlic, and red pepper flakes.
Mix everything together and set aside.
Cut peppers in half lengthwise, remove seeds, and place cut side down in two 9×13 baking dishes sprayed with nonstick spray.
Bake at 350 degrees for 10 minutes.
Turn peppers over and spoon the cream cheese mixture into them evenly. Bake at 350 degrees for 10-15 minutes.
Let cool for a few minutes and enjoy!