Stuffed Mini Peppers Recipe

Name: Stuffed Mini Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 whole sweet mini peppers; 4 ounces cream cheese; 2 ounces ricotta cheese; 1 clove garlic, chopped; salt n pepper to taste; 1 teaspoon onion, minced (optional); 2 teaspoon olive oil; 1 pastry bag (For filling pepper); some chopped lettuce; 1 whole lemon; 1 tablespoon cilantro, chopped; 1/2 teaspoon thyme

Servings: persons

7 whole sweet mini peppers
4 ounces cream cheese
2 ounces ricotta cheese
1 clove garlic, chopped
salt n pepper to taste
1 teaspoon onion, minced (optional)
2 teaspoon olive oil
1 pastry bag (For filling pepper)
some chopped lettuce
1 whole lemon
1 tablespoon cilantro, chopped
1/2 teaspoon thyme

1
Combine cream cheese, ricotta cheese, garlic, salt, pepper, thyme, cilantro and minced onion. Mix well.
2
Cut off the top of all mini peppers and take out the seeds.
3
Fill mixture in pastry bag and fill mini peppers from inside. Drizzle 1 teaspoon olive oil, pinch of salt and pepper on top of mini peppers.
4
Heat 1 teaspoon of oil in pan over high heat.
5
Cook stuffed mini peppers both side until u get brown color.
6
Make bed of lettuce and slice lemon for presentation for cooked mini peppers.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 whole sweet mini peppers, 4 ounces cream cheese, 2 ounces ricotta cheese, 1 clove garlic, chopped, and more.

Yes, Stuffed Mini Peppers falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stuffed Mini Peppers

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