Parmesan-Stuffed Mini Peppers
 
Prep time
Cook time
Total time
 
Parmesan- Stuffed Mini Peppers: a delicious and easy appetizer that comes together in minutes and can be made ahead of time!
Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 6
Ingredients
  • 12 sweet mini peppers (red, yellow and orange)
  • --- sea salt for the mini peppers
  • ¾ cup Parmesan cheese
  • ¾ cup fine panko breadcrumbs
  • 3 TBSP. fresh parsley, finely minced
  • ½ tsp. sea salt
  • ¼ tsp. pepper
  • ½ tsp. dried oregano
  • ¼ tsp. garlic powder
  • --- zest of one lemon
  • ¼ cup extra virgin olive oil, (plus 2 TBSPS. more for topping)
  • 2 TBSPS fresh chives for topping, optional
Instructions
  1. Line a large, rimmed baking sheet with parchment paper.
  2. Preheat oven to 375° F.
  3. Cut the peppers in half length-wise, so you have two flatter sides (and not two round sides that are not as easy to stay up). Lay them on the sheet, cut side up. Season the insides of the peppers with a little salt.
  4. In a small bowl, mix the Parmesan cheese, breadcrumbs, parsley, seasoning, lemon zest and olive oil.
  5. Fill the peppers with some of this mixture and then drizzle the rest of the olive oil over the peppers.
  6. Place in the oven and roast for about 25–30 minutes or until the peppers are soft, the cheese is melted and the breadcrumb mixture is golden brown. If the pepper have not charred at that point, place the baking sheet under the broiler for 1-2 minutes.
  7. Remove from the oven, sprinkle some minced chives (if using) and serve at once!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/stuffed-mini-peppers/