These mini-stuffed peppers are a dream. I have tried other ones but these are the stars and so easy to make. The first time I made them for Mark's 60th birthday party. Recently, I made them to take as an appetizer to the neighbors home. They are tiny, neat bites. They look so pretty!!!
The recipe is from Kroger, and I found it on Pinterest!
Ingredients
4 ounces cream cheese, room temperature
1/2 cup shredded three cheese blend, plus extra for topping
1 Tablespoon olive oil
1/4 cup pine nuts, toasted
5.2 ounces Boursin Garlic & Fine Herbs Gournay Cheese
16 ounce bag mini sweet peppers
1 pound sweet italian sausage
Directions
Preheat oven to 400 F. Cut peppers lengthwise, remove seeds and place in a bowl. Add 1 T olive oil and toss lightly to coat.
Before cutting peppers, lay pepper on side to determine which side will lay flat.
Place peppers cut side up on baking sheet, sprinkle with salt and pepper and bake for about 6-8 minutes to soften. Remove from oven to cool.
While peppers are cooling, cook sausage in skillet over medium hear, breaking into crumbles with spoon, drain, set aside.
Toast pine nuts in dry skillet over medium heat until lightly toasted. Mix 4 ounces cream cheese, garlic cheese and cheese blend until combined.
Add cheese mixture to cooled and crumbled sausage and mix well. Add pine nuts, reserving some for garnish, if desired.
Fill pepper halves and sprinkle with shredded cheese, place back in oven for 5-7 minutes or until cheese is melted. Garnish with remaining pine nuts and serve.
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