It is hard to go through the Produce section of any grocery store and not notice these colorful mini peppers. I often use them instead of regular bell peppers, because their skin is much softer and have a better, milder flavor. 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.
Mini peppers are very flavorful on their own when roasted or grilled and, because of that, I like to keep the toppings simple. These Parmesan-Stuffed Mini Peppers are filled with a savory mixture of breadcrumbs, fresh herbs, grated cheese, lemon zest and simple seasoning. If you have any leftover cooked bacon, crumble it and add it to the mixture. Feta or Boursin are great chesses to add too.
These mini peppers can be stuffed ahead of time, saved in the refrigerator, and then cooked right before serving. 
Parmesan-Stuffed Mini Peppers
- 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
- Line a large, rimmed baking sheet 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 Parmesan cheese, breadcrumbs, parsley, seasoning, lemon zest and olive oil.
- Fill the peppers with some of this mixture and then drizzle the rest of the olive oil over the peppers.
- 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.
- Remove from the oven, sprinkle some minced chives (if using) and serve at once!
If you like using mini peppers in cooking, check out his favorite recipe too:
Rosted Mini Peppers with Garlic & Thyme
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