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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
Prep Time
10
minutes
minutes
Baking time
20
minutes
minutes
Servings
4
Servings
Calories
205
kcal
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
Cooking and Storing Tips:
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
Calories:
205
kcal
|
Carbohydrates:
8
g
|
Protein:
5
g
|
Fat:
17
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
35
mg
|
Sodium:
970
mg
|
Potassium:
120
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
685
IU
|
Vitamin C:
5
mg
|
Calcium:
111
mg
|
Iron:
1
mg