Hot Stuffed Cherry Peppers |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Some like it hot, some not so hot! These little (about 2 1/2 x 1 1/2 high) red peppers are just right for medium hot. They look lovely on your plate. I served them with broccoli. cauliflower, browned potatoes and lamb chops. They also come as green cherry tomatoes and are great served as an appetizeer - perhaps only an inch across & an inch high - The green ones i found were hotter than the red! Ingredients:
8 cherry peppers |
4 tablespoons onions, minced fine |
2 medium mushrooms, minced fine |
2 garlic cloves, minced fine |
1 teaspoon worcestershire sauce |
1/2 teaspoon dried oregano |
8 teaspoons cottage cheese or 8 teaspoons sour cream or 8 teaspoons yogurt |
Directions:
1. Cut the top off the peppers and remove the membranes and seeds.
2. Sauté the onion, garlic and mushrooms on a non stick skillet (use a bit of oil if you wish but not necessary) about 4 minutes. Sprinkle in the oregano.
3. Sprinkle with the Worcestershire sauce and remove.
4. Stuff the peppers with this filling.
5. Top with a tsp of cottage cheese (or other).
6. Sprinkle with a little parsley.
7. Bake for 30 minutes around 350°F and serve.
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