Stuffed Cherry Peppers
These hot cherry peppers, stuffed with cream cheese, parmesan, and pine nuts, make an easy 30-minute appetizer — great for a party or a quick snack.
Servings: 4 Servings
Calories: 205kcal
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
- To adjust the heat level, remove the seeds and membrane or reduce the red pepper flakes for a milder taste.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- They can also be reheated in the oven or air fryer at 375°F until warmed through.
Nutrition
Calories: 205kcal | Carbohydrates: 8g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 970mg | Potassium: 120mg | Fiber: 3g | Sugar: 1g | Vitamin A: 685IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 1mg
