Stuffed Cheesy Sweet PeppersI love appetizers. They are the best thing to happen to anyone in an entire day! I mean come on, are you saying there is anything out there that can compete with the tantalizing, lip smacking, mouth-watering, sometimes spicy, sometimes tangy, sometimes cheesy but all the times delicious munchies waiting for us to be gobbled up? Right, I thought so too. Well, am glad that we agree on this. 🙂

I am always on the hunt for an appetizer/ snack recipe that is not only delicious but comes together in minutes. I don’t make snacks too often because that spoils our main meals and that is why I don’t have that many snack recipes on my blog yet. But every now and then, when I stumble upon a quick and easy appetizer recipe, I jump at it. Last month was my little one’s birthday and I was going crazy finding some appetizers that would be –

  1. Quick to make
  2. Can be made ahead or at least prepped ahead of time
  3. Tastes good even when cold

and these stuffed cheesy sweet peppers were one of those few snacks that checked out on all three counts. They come together fairly quickly, can be stuffed and refrigerated, to be baked the next day and taste awesome even cold.

Stuffed Cheesy Sweet PeppersNormally when I come across a recipe, I have a fairly good idea as to how it will turn out to be. So I knew that baked Sweet peppers stuffed with cheese and topped with crispy breadcrumbs would definitely be delicious but this delicious? You got to be kidding me! They were unbelievingly good! And just to clarify – No, they are not spicy. Sweet peppers have hardly any heat to them. But that doesn’t take away anything from them in terms of taste! Keep them in front of your guests and watch them disappear right before your eyes. Going, going and …..gone!
Stuffed Cheesy Sweet Peppers

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 24 pcs

Ingredients

  • 12 Sweet peppers
  • 3 oz.. Feta cheese, grated
  • 4 oz. Cream cheese, at room temperature
  • 1 oz. Parmesan cheese, grated
  • 3 tbsp.. finely chopped Cilantro
  • pinch of Salt (if needed)
  • 3/4 tsp red Chili flakes
    • To stir fry
  • 6 tbsp. finely chopped Onion
  • 1 1/2 finely chopped Garlic
  • 1/3 tsp Salt
  • 1/2 tsp red Chili powder
  • 1 tbsp. Oil
    • To coat
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp. melted Butter

Instructions

  1. Preheat the oven to 425F.
  2. Cut the peppers length wise. Keep the stem, if they have it. You can deseed them if they have seeds or keep the seeds intact.
  3. In a skillet, add oil and when it heats up, add garlic.
  4. When garlic changes color slightly, add onions, salt, chili powder and cook until onions are translucent. Keep aside to cool down.
  5. In a bowl, add cream cheese and whip slightly. Add feta, parmesan, cilantro, salt, chili flakes, onion mixture and mix thoroughly.
  6. In another bowl, add panko and butter and mix well.
  7. Take each pepper and fill it generously with the stuffing. Dip it (filling side facing panko) in the bowl of panko and coat the filling with breadcrumbs. Line them on a baking sheet.
  8. Bake them for 15-16 minutes or until panko is golden brown and pepper is slightly cooked. Enjoy hot.

Notes

Bell peppers (cut in half ) can be used if sweet peppers are unavailable. They, although not the same, come closest in taste to these. But if you can, use sweet peppers.

https://www.morethancurry.com/stuffed-cheesy-sweet-peppers/

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