Dressing-Stuffed Mini Peppers

Cooking Light
Dressing-Stuffed Mini PeppersRecipe

Photo: Iain Bagwell; Styling: Missie Neville Crawford

We love these stuffed peppers as an appetizer, but you can also serve them as a side dish. Be sure to use baby bell peppers and not mini sweet peppers (shaped like jalapeños) so they're big enough to accommodate the filling. As an alternative to broiling, you can char the peppers directly over a gas flame, turning frequently with tongs.

Serves 6 (serving size: 1 stuffed pepper)

Ingredients

+ Add To Shopping List
6 baby bell peppers (about 2 ounces each)
3 tablespoons crumbled queso fresco

Preparation

Hands-on: 12 Minutes
Total: 22 Minutes

1. Preheat broiler to high.

2. Arrange peppers on a baking sheet. Broil 4 minutes or until charred but firm, turning once. Cut stem ends off, and reserve. Remove ribs and seeds; discard.

3. Preheat oven to 425°.

4. Stuff peppers evenly with Classic Corn Bread Dressing; place, upright, on baking sheet. Bake at 425° for 7 minutes.

5. Heat broiler to high. Sprinkle peppers with cheese. Broil 2 minutes or until tops are golden. Serve with pepper tops.

Created date

September 2015

Nutritional Information

Calories 82
Fat 4 g
Satfat 1.2 g
Monofat 1.7 g
Polyfat 0.7 g
Protein 3 g
Carbohydrate 9 g
Fiber 2 g
Cholesterol 18 mg
Iron 1 mg
Sodium 124 mg
Calcium 45 mg