Mini Stuffed Peppers

Chef's notes

Mini sweet peppers are stuffed with seasoned breadcrumbs. They can be prepared, assembled, pan sauteed and refrigerated up to a day ahead. To serve, simply arrange them in a serving plate and warm in a microwave.

Pan searing adds flavor to peppers while retaining texture.

Recipe makes approximately 27 stuffed peppers.

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Ingredients

28 oz bag of mini sweet peppers (smaller 16 oz. shown).
1/4 cup olive oil plus additional oil for frying.
1 large garlic clove finely sliced
2 tablespoons finely chopped onions
2-tablespoons finely chopped celery
1-cup chicken broth
3 cups of favorite herb seasoned stuffing mix
1/2 teaspoon Italian seasoning
1/4 cup chopped flat Italian parsley
1/2 cup shredded Italian cheese blend

Instructions

Rinse peppers in cold water. Using a small paring knife, carefully remove stems and seeds preserving as much of the top of the peppers as possible (see illustration).
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Add stuffing mix, Italian seasoning, parsley, and shredded Italian cheeses. Mix until well combined. Adjust moister and softness by adding more stuffing mix or chicken broth.
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Using surgical gloves, stuff the peppers with a teaspoon or by hand. Once all the peppers are stuffed, pierce them all over with a paring knife. This will allow steam to escape, helping to prevent stuffing from oozing out.
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Lightly singe peppers in olive oil over medium heat. If stuffing oozes out simply hold peppers in your palm while pushing stuffing back in.

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Made too much stuffing? Form into a burger. Brown one side in the pan. Flip the stuffing burger topping the cooked side with more cheese. Covering pan helps cheese melt while cooking.

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Mini Stuffed Peppers