May 29, 2014

Stuffed Mini Peppers

On the Menu Today~
Stuffed Mini Peppers

A lovely appetizer to serve on a warm summer evening~
Can be served Hot or Cold~

Stuffed Sweet Mini Peppers

  • 6 sweet mini peppers
  • 1 (8 oz) package cream cheese, softened
  • 1 tablespoon onion and herb seasoning blend
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1 (4 oz) can tiny shrimp, drained, optional
  • 3 to 4 green onions, thinly sliced
Cooking Directions
  1. Beat cream cheese until creamy, add seasoning blend, lemon juice and lemon zest, beat until well combined. Fold in shrimp, if using and 2 tablespoons green onions. Set aside. (save left over tiny shrimp for another recipe)
  2. Leaving stem on the peppers, slice peppers in half, remove seeds and membranes.
  3. Fill mini peppers with cream cheese mixture. Sprinkle with remaining sliced green onions.
  4. Heating Directions:
  5. Heat oven to 350 degrees. Arrange peppers on a baking sheet, drizzle with a touch of olive oil.
  6. Bake for 8 to 10 minutes or until cheese is bubbly and peppers are tender
Peppers, Cheese, ShrimpCream Cheese

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