Stuffed cherry peppers

This stuffed cherry pepper, perfect to serve as an appetizer in the party or to serve the family. This cherry stuffed recipe is simple and ready in less than 30 minutes.

Course Appetizer

Cuisine American

Keyword Stuffed cherry peppers

Prep Time 10 minutes

Baking time 20 minutes

Servings Servings

Calories 205kcal

Author Sujatha Muralidhar

Ingredients

12 hot cherry peppers fresh or pickled
4 oz cream cheese at room temperature
¼ cup parmesan cheese
¼ cup pine nuts
½ teaspoon red pepper flakes
3 tablespoon parsley minced
1 tablespoon garlic minced

Instructions

Preheat the oven to 450 degrees Fahrenheit.
Slice the cherry peppers into two halves lengthwise.
Scoop out the seeds and the white membrane using a spoon or a melon baller.
And in a tray arrange the cherry peppers by having the hallowed side facing upwards. And set aside.
In a small mixing bowl, add all the ingredients. Combine together to form a thick filling.
Using a spoon, fill the cherry pepper with the filling.
Bake it for about 18-20 minutes or until the filling’s surface starts to turn golden brown.
Serve with a creamy dip.

Notes

These stuffed cherry peppers are creamy and mild.

For more heat, add in the scooped out seeds to the filling.

Refrigerate the left over to use up to 5 days.

Nutrition