My husband and I love to cook. I’m obsessed with food and trying new foods, ingredients and recipes. A couple weeks ago one of my coworkers, Amy, was sharing one of her favorite go-to recipes… stuffed mini sweet peppers. She let me try a sample and I was immediately hooked. I can’t wait to share the recipe with you today. It’s quick and easy… and healthy too!
The best part about this simple side dish is that it only requires two ingredients. A bag of mini sweet peppers and your favorite Laughing Cow cheese spread. We’ve tried just about every flavor and they are all delicious but we like the garlic and herb the best. It makes it savory and the seasoning is spot on.
All you need to do is wash off all the peppers…
… and remove the stems by cutting along the top while turning the pepper. Don’t make the knife go all the way through…
Then gently pull apart the tops and the seeds should come right out. If not, you can scrap them off easily.
I love these mini peppers. They are so small and colorful!
Remove the cheese from the wrappings and use a spoon to fill the peppers. I can usually fill about 2 peppers per 1 cheese wedge.
Then place them on a pepper cooker. If you don’t have a pepper cooker just lay them on tin foil on a baking pan.
Pop them in the oven at 350 degrees for 16-18 minutes.
The cheese will be melted and the peppers tender when finished.
These are so delicious and perfect for a light summer side dish. The peppers are sweet with a slight crunch and the cheese is savory and gooey. We crave them all the time. They hold up well for lunch the next day too!
What’s your favorite go-to summer dish?