Recipe by Cindy Tarleton
"This is a great recipe for groups that enjoy spicy snacks."
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1 (14 ounce) jar
grated Parmesan cheese
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!
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.
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!
Great if you like a little spice! A big hit at parties!
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!
good - use stuffing recipe and marinara sauce - bake
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Cherry Peppers
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories from Fat: 32
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