It is hard to go through the Produce section of any supermarket and not notice these colorful mini peppers. I always have a bag in the refrigerator and I often use them instead of regular bell peppers. Their size is ideal for appetizers and their thin skin ensures quick charring and cooking. They are the perfect vessel for all sorts of toppings or fillings, and, make an easy finger food for an antipasti buffet.
These little peppers are very flavorful when roasted or grilled and, because of that, I like to keep the toppings simple. A savory mixture of breadcrumbs, herbs, some grated cheese, lemon zest and simple seasoning is all it needed. If you have any leftover cooked bacon, crumble it and add it to the mixture. Feta or Boursin are great chesses to add too. The peppers can be stuffed ahead of time, saved in the refrigerator, and then cooked right before serving.
Stuffed Mini Peppers
(makes 30)
- 15 sweet mini peppers (red, yellow and orange)
- ½ cup Parmesan cheese
- ¾ cup 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 olive oil
- Line a large, rimmed baking pan with parchment paper.
- Preheat oven to 375° F.
- 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.
- In a small bowl, mix the cheese, breadcrumbs, parsley, seasoning and the lemon zest.
- Fill the peppers with some of this mixture and then drizzle the olive oil over the peppers.
- Place in the oven and roast for about 20–30 minutes or until the peppers are soft, the cheese is melted and the breadcrumb mixture is golden brown.
Note: the photo of the peppers was taken before they went into the oven. Once baked, they were gone so fast, I didn’t even have the chance to take the photo of the finished dish!
Leave a Reply