Ingredients
1 bag fresh mini peppers
2 blocks cream cheese
2 handfuls cilantro, stems removed
Juice of 4 limes
4 dashes Tabasco or to taste
salt to taste
cheddar cheese
Slice the tops off of the mini peppers; then, slice each pepper in half lengthwise, trying to slice it in such a way that provides a cavity for each pepper; otherwise, the filling and cheese will not stay in the pepper as it bakes or grills.
Remove the membrane and the seeds and rinse the peppers. Drain on a paper towel.
In the meantime, prepare the filling. In the bowl of a food processor or blender, add the cream cheese, cilantro, lime juice, salt and hot sauce. Blend until smooth.
Transfer to a bowl. Place about a teaspoon of the filling in each pepper. If you have some filling left over, you can add it to the peppers that already have the filling.
Preheat the oven to 350 degrees. Place the desired amount of cheese on top of the filled peppers.
Bake for 20 minutes if you still want a little crunch to the peppers. Bake for 25 minutes if you prefer your peppers to be a little more tender. Let cool slightly before serving. These are SO good!!
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