Stuffed Baby Peppers

1. 1

   Preheat oven to 425u00b0 F.

2. 2

   Cut each pepper lengthwise and remove stems with a paring knife. Scoop out seeds and ribs, leaving the pepper hollow.

3. 3

   In a mixing bowl, combine the shredded Asiago & Parmesan and cream cheese, chopped parsley, breadcrumbs and eggs, and mix well.

4. 4

   Stuff a generous amount of filling into each pepper, leaving about 1/4-inch space at the opening of the pepper.

5. 5

   Coat peppers on the outside with oil, salt and pepper.

6. 6

   Place on sheet tray and roast for 5-7 minutes, or until peppers are soft. Make sure to not over cook them, as cheese will melt out of the pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.