These Herb & Cheese Stuffed Mini Peppers are stuffed with two kinds of cheese and topped with whole wheat Panko crumbs to bring you the perfect appetizer for any occasion!
My kids are on this kick lately of only wanting to eat raw vegetables…no roasted, steamed or baked veggies desired. And this is totally fine with me. It can’t get much easier than buying a bunch of cherry tomatoes, carrots and peppers and chop them up to serve throughout the week. To add some variety to the week I added these mini peppers to the mix. The kids LOVE to eat them whole (and raw) but my husband and I need some variety.
Since we are cheese lovers I thought why not add cheese and herbs to each half pepper and roast them? The outcomes was delicious. The perfect blend of flavors and texture. The kids…well they still desired the raw peppers dipped in hummus.
Dietitian’s Dish
A simple way to get your kids to eat more veggies is to prepare a variety of raw vegetables along with their favorite dip and put it out while you’re prepping dinner. This way when your kids come looking for a snack but you don’t want their appetite to be spoiled before dinner, just direct them toward the veggies.
Three of these mini sweet peppers contain only 25 calories and are a great source of vitamin C (450% of the recommended amount per day!). Vitamin C has been shown to reduce the risk of eye and skin diseases as well as protect against immune system deficiencies. Personally, I love how easy they are to serve and are small enough for my kids to eat whole!
Mini sweet peppers stuffed with two kinds of cheese and tons of flavor!
10Prep Time
15Cook Time
25Total Time
Save Recipe
Ingredients
- 10 mini sweet peppers
- 8 ounce neufchatel cheese, softened
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 teaspoon fresh dill, chopped
- 1 teaspoon garlic powder
- 1/2 cup whole wheat Panko crumbs
- olive oil
Instructions
- Preheat oven to 350°F.
- In a bowl combine neufchatel cheese, feta cheese, parsley, dill and garlic powder. Stir until combined well.
- Slice peppers lengthwise and remove seeds.
- Place peppers face up on baking sheet and spray or drizzle with olive oil.
- Fill each pepper with about 1 tablespoon of the cheese mixture.
- Sprinkle each pepper with panko crumbs.
- Bake for 15-18 minutes.
Nutrition
This Herb & Cheese Stuffed Mini Peppers post first appeared on Chocolate Slopes.
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