Best Cheesy Mini Pepper Poppers With Sprouted Rice Recipes

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CHEESY MINI PEPPERS



Cheesy Mini Peppers image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 5m

Yield 16 servings

Number Of Ingredients 4

8 ounces softened cream cheese spread, such as Rondele, Alouette or Boursin
4 mini red bell peppers, halved and seeded
4 jalapeno peppers, halved and seeded
Chopped chives, for garnish

Steps:

  • Smear the cream cheese spread inside the hollowed-out halves of the sweet peppers and jalapenos. Sprinkle on chopped chives.

ROASTED PEPPER FETA POPPERS



Roasted Pepper Feta Poppers image

Provided by Trisha Yearwood

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Nonstick cooking spray, for the pan
1 pound mini sweet bell peppers
4 cloves garlic
8 ounces feta, crumbled
2 ounces cream cheese, at room temperature
2 tablespoons extra-virgin olive oil
2 pepperoncini peppers, stemmed, plus 1 tablespoon reserved juice
2 tablespoons fresh parsley, chopped, plus extra for garnish
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 400 degrees F. Spray a Bundt pan with nonstick cooking spray. Wrap a 3-foot piece of foil around the center of the pan, scooting it down as best you can.
  • Cut the tops off the peppers and hollow out the centers to remove the membranes and seeds. Using a small spoon is easiest. Set aside.
  • Add the garlic to the bowl of a food processor and pulse until finely chopped. Add the feta, cream cheese, oil, pepperoncini and juice. Pulse until it is a smooth mixture. Sprinkle in the parsley and oregano, then pulse a few more times until blended. Spoon the cheese mixture into the hollowed peppers.
  • Arrange the peppers so that they are standing up nestled side-by-side in a single layer in the prepared Bundt pan. Bake until the cheese mixture is golden, about 30 minutes. Transfer to a serving platter and sprinkle with parsley. Let cool slightly before eating, or serve at room temperature.

MINI BELL PEPPER POPPERS WITH BACON



Mini Bell Pepper Poppers with Bacon image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

Nonstick cooking spray, for the baking pan
1 pound mini bell peppers
8 ounces cream cheese, softened
1 1/2 cups shredded sharp Cheddar
5 slices crispy cooked bacon, finely chopped
2 teaspoons finely chopped Fresno pepper
1 tablespoon milk

Steps:

  • Preheat the oven to 400 degrees F. Line a large rimmed baking pan with foil and spray lightly with cooking spray.
  • Cut the peppers in half lengthwise and remove the ribs and seeds. Arrange the peppers on the prepared baking pan cut-side up.
  • Mix the cream cheese, Cheddar, bacon, Fresno pepper and milk together in a bowl until very well mixed and soft.
  • Put the mixture into a resealable plastic bag (or a disposable pastry bag) and snip a corner to make an opening a little less than 1/2-inch across. Pipe a line of the cream cheese mixture into each of the peppers (the filling should not fill the whole pepper; it will spread as it cooks).
  • Bake until the peppers are tender and the filling is melted, about 15 minutes. Serve hot.

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