Queso Stuffed Peppers

No ratings yet

Sweet Rainbow peppers are stuffed with homemade queso cheese and sprinkled with garlic butter bread crumbs. Topped with a jalapeno slice, these Cheese Stuffed Peppers appetizers are hard to resist!

Prep Time15

Cook Time15

Course: Appetizer

Cuisine: American

Keyword: Cheese Stuffed Peppers

Servings: people

Calories: 233cal

Author: Amy Desrosiers

Ingredients

Peppers

15 mini rainbow peppers
2 jalapenos
1/2 cup panko bread crumbs
1 tbsp butter
1/2 tsp garlic powder

Queso

1 lb Cooper Sharp White Cheese
1/4 cup whole milk
1 tbsp butter
1 tbsp diced tomato
1 tbsp minced cilantro
1 tbsp diced jalapeno
1 tbsp diced sweet pepper
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp black pepper
1 tbsp flour

Instructions

Queso

Dice/prep add your veggies and prepare your ingredients.
Chop Cooper Cheese into small cubes.
Add milk, and butter into a medium-sized saucepan.
Add cheese and stir over medium heat.
Add in veggies and stir.
Cheese should be thin and creamy.
Add in flour to thicken and stir until fully combined.
Add in cilantro and keep over lowest heat setting until ready to eat. Enjoy warm.

Cheese Stuffed Peppers

Slice and core sweet peppers and line them on a large, parchment-lined baking sheet.
Place peppers in a 375 degree stove for about 5 minutes to soften them; remove once done but keep oven on.
Using gloves, wash, and slice your jalapeno. Carefully remove the seeds from the inner circle
Rinse the peppers, clean your work area, and then remove your gloves and carefully discard them.
In a small frying pan add 1 tbsp of butter.
Once melted, add 1/4 cup of panko style bread crumbs and 1/2 tsp garlic powder. Stir for 30 seconds or until lightly toasted (remove from heat).
Fill peppers carefully (you might have extra queso).
Once peppers are filled, sprinkle them with bread crumbs and top with either freshly chopped jalapeno pieces or a thin ring.
Return peppers to the oven for 5 additional minutes.

Nutrition