Cheesy Mini Pepper Poppers With Sprouted Rice Recipes

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CHEESY MINI PEPPERS

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 5m

Yield 16 servings

Number Of Ingredients 4



Cheesy Mini Peppers image

Steps:

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

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

MINI BELL PEPPER POPPERS WITH BACON

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7



Mini Bell Pepper Poppers with Bacon image

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.

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

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