While my plant didn't get very tall, it is loaded with peppers and they are coloring up nicely. Most of them stayed pretty small, only about an inch and a half long. But they are a pretty red and I wanted to enjoy them. So we had Pepperoni and Cheese Stuffed Mini Sweet Peppers with Sunday dinner, and I thought they were a little different and tasty:@) This would be a great snack for parties, game day, or just about any day... I'm guessing it's keto friendly too.
I served mine cold, might try melting the cheese in the oven the next time. A minute or two under the broiler would brown up the tops nicely too:@)
The plant I bought:
Gorgeous!
Pepperoni and Cheese Stuffed Mini Sweet Peppers
- Mix softened cream cheese and shredded mozzarella. About two times as much mozzarella, but doesn't have to be exact.
- Stir in a few shakes of garlic and onion powder.
- Stir in small diced pepperoni, as much as you'd like.
- Stuff into cleaned pepper halves.
- Top with a shake of oregano.
- Store covered in refrigerator until time to serve.
- *Alternately: Bake at 350 degrees for about 10 minutes or until cheese has melted. Brown tops under broiler.
Eat Well and Have a Happy Day:@)
These look yummy! So easy, too. I'm just hoping for a few tomatoes this year---I need to borrow your green thumb.
ReplyDeleteI just love mini peppers for vessels for food. I’m having some tonight for dinner and may add some of these because I do have pepperoni and mozzarella.
ReplyDeleteYour plants are beautiful!