A New Recipe: Stuffed Mini Sweet Peppers

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A few months ago, I found myself needing to bring an appetizer to Super Bowl Sunday at a friend’s house. Someone was already making my go-to party appetizer, meatballs. I racked my brain and just couldn’t come up with anything to take!

And then I saw something new at my local grocery store…sweet peppers. Now, I am not a fan of anything spicy or hot. My delicate palate is much more suited for Little Debbies and the like. But I figured I’d give it a try! After all, they are sweet peppers, right? The recipe on the back of the bag was super easy to follow and I already had everything I needed in the fridge!

I made them and they were a hit. So yesterday, when I needed to add one more appetizer to the buffet at my party, I immediately went to this recipe again! We had a few leftovers after the party and within seconds, my pal grabbed them up to take home!

I thought I’d share the recipe with you all, since it was so quick and easy!

Ingredients

1 bag of Pero Sweet Peppers, washed with tops cut off & seeds removed

1 1/2 tbsp fresh basil (lucky me, I just recently bought a basil plant!)

1 1/2 tbsp sun dried tomatoes (NOT in liquid)

1 cup cream cheese, softened

1 cup shredded mozzarella cheese

1 clove minced garlic

Directions

Combine ingredients in a large bowl or…you can add them to a food processor and pulse it until they are combined. I used a mini-food processor and used the “chop” feature. It provides a much smoother consistency, which is really easy to work with.

Spoon the mixture into a Ziplock bag and seal. Cut a small hole in one corner of the bag so that you have something similar to a piping bag. Pipe the mixture into each pepper until full.

* Yes, I forgot to take a picture of the finished product. What can I say, I was in party mode and it slipped my mind. Can you tell I’m not a food blogger? LOL!

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