Roasted sweet peppers become vibrant vessels for a filling of cream cheese, toasted pecans, and savory olives, creating a hearty and satisfying appetizer.
Stuffed Roasted Sweet Peppers
Makes 24
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 (4-ounce) package goat cheese, softened
- ⅓ cup finely chopped toasted pecans
- ⅓ cup finely chopped green olives
- 1¼ teaspoons Creole seasoning
- 24 mini tricolor sweet peppers, stemmed and seeded
- Garnish: fresh parsley and Creole seasoning
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, stir together cream cheese, goat cheese, pecans, olives, and ¼ teaspoon Creole seasoning until well combined. Spoon mixture into peppers, and place on prepared pan. Liberally spray peppers with cooking spray, and sprinkle with remaining 1 teaspoon Creole seasoning.
- Bake until browned and tender, 10 to 15 minutes. Serve warm or at room temperature. Garnish with parsley and Creole seasoning, if desired.
