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RECIPE
11 INGREDIENTS10 STEPS35min

Queso-Filled Mini Peppers

4.5
4 Ratings
It doesn’t have to be Cinco de Mayo to enjoy these treats. Any warm weather gathering will do. These guys are truly versatile. I made this batch gluten-free by switching out the panko with a gluten-free version. Are you living the low-carb life? Eliminate the panko crumbs altogether and top these off with crumbled bacon bits.
Queso-Filled Mini Peppers Recipe | SideChef
It doesn’t have to be Cinco de Mayo to enjoy these treats. Any warm weather gathering will do. These guys are truly versatile. I made this batch gluten-free by switching out the panko with a gluten-free version. Are you living the low-carb life? Eliminate the panko crumbs altogether and top these off with crumbled bacon bits.
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
35min
Total Time
$1.15
Cost Per Serving

Ingredients

US / METRIC
Servings:
10
Serves 10
2 pckg
(16 oz)
Small  Bell Peppers
1 Tbsp
1/2 tsp
2 cups
Pepper Jack Cheese , shredded
about 2 cups
1/2 cup
Evaporated Milk
4 Tbsp
Cream Cheese , softened
1/4 cup
Chopped  Pickled Jalapeño Peppers
1/2 cup
Panko Breadcrumbs
or gluten-free panko
1/4 tsp
Ground Black Pepper , freshly ground
2 Tbsp
Finely Chopped  Fresh Cilantro , loosely packed
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Nutrition Per Serving

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CALORIES
183
FAT
13.7 g
PROTEIN
7.0 g
CARBS
6.9 g

Author's Notes

To Make Ahead: Place filled peppers in a baking dish; cover and chill 1 day. Bake, covered, at 425 degrees F (220 degrees C). for 10 minutes, and then uncover and bake 3 more minutes. Top with panko mixture and cilantro.

Cooking Instructions

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Step 1
Preheat broiler on HIGH with the oven rack about five inches from heat.
Step 2
Toss the Bell Peppers (2 pckg) with Olive Oil (1 Tbsp) and Kosher Salt (1/2 tsp) , arrange them in a single layer on an aluminum foil-lined rimmed baking sheet. Broil until the tops are lightly charred, about 5-7 minutes. Let cool to room temperature for half an hour.
Step 3
Reduce the oven temperature to 425 degrees F (220 degrees C).
Step 4
Using the same foil-lined baking sheet, flip over each pepper so that the charred side is on the bottom.
Step 5
Cut and remove the top third of each pepper from stem end to tip. Reserve the cut-off piece for another use. Scoop out the membranes and seeds, and discard. Drain off any excess moisture.
Step 6
Whisk together the Pepper Jack Cheese (2 cups) and Evaporated Milk (1/2 cup) in the top of a double boiler over simmering water. Whisk until smooth for 3-4 minutes. Remove from heat.
Step 7
Stir in the Cream Cheese (4 Tbsp) and Pickled Jalapeño Peppers (1/4 cup) .
Step 8
Spoon about a teaspoon of cheese mixture into each pepper; adjust accordingly depending on the size of the pepper. Do not overfill. Bake until the tops are golden for 10-12 minutes.
Step 9
Meanwhile, melt Unsalted Butter (2 Tbsp) in a skillet over medium. Add the Panko Breadcrumbs (1/2 cup) and Ground Black Pepper (1/4 tsp) , cook, stirring, until golden brown, 3 more minutes.
Step 10
Sprinkle the filled mini peppers with the panko mixture and Fresh Cilantro (2 Tbsp) .
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Nutrition Per Serving
Calories
183
% Daily Value*
Fat
13.7 g
18%
Saturated Fat
8.1 g
40%
Trans Fat
0.1 g
--
Cholesterol
29.9 mg
10%
Carbohydrates
6.9 g
3%
Fiber
1.4 g
5%
Sugars
4.0 g
--
Protein
7.0 g
14%
Sodium
408.1 mg
18%
Vitamin D
--
--
Calcium
179.9 mg
14%
Iron
0.5 mg
3%
Potassium
178.9 mg
4%
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