Dilled Brussels Sprouts and Cheese Stuffed Mini Peppers
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
8-10 mini sweet peppers, cut in half lengthwise and seeds removed
2 tsp. olive oil
4 oz cream cheese, softened to room temperature
½ cup shredded Monterey Jack cheese (or shredded cheese of choice)
15 to 17 Paisley Farm Dilled Brussels Sprouts, roughly chopped
2 tsp. brine from the Paisley Farm Dilled Brussels Sprouts
2 green onions, diced small (plus a few extra for garnish, optional)
1 garlic clove, minced
¼ tsp. salt, or to taste
¼ tsp. black pepper, or to taste
Instructions
- Preheat your oven to 350 degrees F.
- Toss the mini sweet pepper halves with the olive oil and set aside.
- In a small or medium bowl, mix the cream cheese and Monterey Jack cheese until well combined. Add the Paisley Farm Dilled Brussels Sprouts, brine, green onions, garlic, salt, and pepper. Mix well until everything is fully combined.
- Fill each mini pepper half with 1 to 2 tablespoons of the cheese mixture. You should have just enough cheese mixture to fill each pepper half with a generous amount. Place the filled peppers onto a lined, rimmed baking sheet. Bake at 350 for 25 to 30 minutes, or until the peppers are tender and the cheese mixture is lightly browned. Garnish with sliced green onions if desired.
- Makes 16 to 20 mini pepper halves.
