ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Dressing-Stuffed Mini Peppers

Photo: Iain Bagwell; Styling: Missie Neville Crawford

Hands-on time 12 mins
Total time 22 mins
Yield

Serves 6 (serving size: 1 stuffed pepper)

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.

Ingredients

Nutrition 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

How to Make It

  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.