Stuffed Cherry Peppers Recipe - Allrecipes.com
  • READY IN 45 mins

Stuffed Cherry Peppers

Recipe by  

"This is a great recipe for groups that enjoy spicy snacks."

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Ingredients Edit and Save

Original recipe makes 25 pieces Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Drain peppers and remove all seeds.
  3. In a medium mixing bowl, combine ground beef, sausage, cheese and egg; stir well. Stuff the meat mixture into peppers.
  4. Bake for 30 minutes. The stuffed peppers are best served at room temperature.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 18, 2004

I changed the cheese to cheddar, and added 3T diced onion and 1/2t minced garlic, 1t salt, omited the egg and cooked all the ingredients in a skillet. I had fresh cherry peppers that needed to be used, so I stuffed mixture into the peppers and baked in oven on 350 for approx 15 min, or until peppers were soft. My husband loved them!

 
Most Helpful Critical Review
Jul 19, 2006

Living in Texas we love "hot" food, but I have to agree this recipe is missing something. Made for a party and people ate them, but no-one raved about them and no-one went back for seconds.

 

7 Ratings

Sep 11, 2003

I made this recipe for a large birthday party and everyone was floored by the zingy,tasty flavor and at how unique this dish is. Small children may not care for it, but everyone else will simply love these little yummies! I always stuff my mushrooms with this same recipe. Wonderful!

 
Apr 28, 2003

Great if you like a little spice! A big hit at parties!

 
Jul 19, 2006

I stuff cherry peppers for appy's quite often and for those who were bothered by the heat, I use sweet cherry peppers in the jar. This way, if you want it a little spicier you can add it into the stuffing. When purchasing your peppers look for the jars that contain more of the red peppers as they're even tastier than the green. Happy cooking!

 
Jan 08, 2005

good - use stuffing recipe and marinara sauce - bake

 
Nov 09, 2004

I added garlic, onions and additional parmesan and I still thought this didn't taste good...the sourness of the cherry peppers was very overpowering.

 

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Nutrition

  • Calories
  • 46 kcal
  • 2%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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