Southwestern Mini Stuffed Peppers
These savory, sweet peppers are stuffed with spiced-up cream cheese, Knauss dried beef and topped with crunchy panko breadcrumbs. A delicious appetizer that’s quick and easy to prepare!
Ready in: 20m – Cooking time: 17m
For 4 people
3 ounce(s) Knauss Dried Beef, finely chopped
0.5 pound(s) sweet mini peppers
8 ounce(s) reduced fat cream cheese, softened
1 cup(s) grated sharp cheddar
dash of cayenne pepper
1 cup(s) panko bread crumbs
2 tablespoon(s) unsalted butter, melted
Southwestern Stuffed Mini Sweet Peppers Directions
Preheat oven to 350 degrees F.
Cut peppers in half, leaving stems on. Remove seeds and ribs.
In a bowl, mix together cream cheese, cheddar cheese, chopped dried beef and cayenne pepper with a fork. Fill each pepper half with this mixture, so it is level with the edges (not heaping). Place pepper half on a large rimmed sheet pan and continue until all peppers are stuffed.
In a small bowl, pour melted butter over panko crumbs and mix to combine. Top each stuffed pepper half with these bread crumbs, lightly patting down to adhere. Return to sheet pan.
Bake peppers for 15 minutes, turn oven off and turn broiler on. Broil for 2-3 minutes or until breadcrumbs are browned. Watch carefully! Cool slightly before serving.