Mini Stuffed Peppers Recipe Valentina S Corner Once filled, add the peppers to a 9”x13” casserole dish. prepare sauce: in a saucepan, whisk together the sour cream with ketchup, add the butter and bring to a soft boil. add the broth, whipping cream, salt, and pepper. bring to a boil again and remove from heat. pour the sauce over the stuffed peppers. Preheat the oven to 400°f. trim the tops of the bell peppers and clean out the peppers, removing the stems, ribs, and seeds and rinse the peppers. save the tops and discard the rest. fill the bell peppers with the meat filling, divide the filling among the six peppers. close the peppers with the tops.
Best Mini Stuffed Peppers Recipes Cut the corner of the ziplock bag big enough to have the meat to easily come out and stuff the peppers. once all peppers are stuffed, add to the sauce. cover with foil or lid. bake for 25 30 minutes. check the softness of the peppers after 25 mins and if you have larger peppers add the additional 5 minutes. Preheat oven to 325 degrees. cut each mini pepper in half lengthwise. remove seeds, fleshy membrane and stem ends if desired. place on a nonstick baking sheet. cook the italian sausage in a skillet, crumbling it as you go, over medium heat until no longer pink. add the scallion and italian seasoning near the end. Slice the mini peppers in half lengthwise and scoop out the ribs and seeds. make the spread. in a medium bowl, using a handheld mixer, blend together the softened cream cheese, mayo, dill, chives, lemon juice, garlic powder, salt, and pepper. for a clean presentation, transfer filling to a plastic bag, snip off a corner, and pipe into the peppers. Reheating in the oven: preheat your oven to 350°f. arrange the stuffed peppers on a baking sheet and cover with aluminum foil to prevent them from drying out. heat for about 5 10 minutes or until warmed through. reheating in the microwave: place the stuffed peppers on a microwave safe plate.
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