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Messy Peppers


Messy Peppers



I am in love with the sweet mini bell peppers that have been popping up in all the grocery stores. We are going to try growing them in the garden this year. This recipe makes a great appetizer or a snack. As a variation, the peppers can be thinly sliced and combined with the cheese mixture to make a dip that can be served with crackers.



12 mini bell peppers
½ container cream cheese
1 c. grated mozzarella cheese
½ c. parmesan cheese
1 tsp. saracha
¼ c. yellow onion, minced
3 cloves garlic, minced
1 tsp. black pepper
sweet chili sauce



In a medium sized bowl combine the cream cheese, mozzarella, parmesan, saracha, onion, garlic, and black pepper. Clean and dry the peppers. Cut their tops off and remove the seeds inside. Stuff each pepper with a teaspoon or two of the cheese mixture. Pile the rest of the mixture in a mound in the center of a baking dish. Prop the peppers up on the side of the mound of filling to prevent the filling from spilling out while baking. Bake in a three hundred and fifty degree oven for thirty minutes. Allow to cool for at least five minutes before serving. Drizzle with sweet chili sauce and enjoy!


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1 tsp. vanilla extract




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