Lunch: Dressing-Stuffed Mini Peppers Recipe | MyRecipes

Recipe by Katie Barreira We love these stuffed peppers as an appetizer, but you can also serve them as a side dish. Be sure to use baby bell peppers and not mini sweet peppers (shaped like jalapeños) so they're big enough to accommodate the filling. As a

Ingredients

6 baby bell peppers (about 2 ounces each)
8 ounces leftover Classic Corn Bread Dressing, crumbled
3 tablespoons crumbled queso fresco

Instructions

Preheat broiler to high.
Arrange peppers on a baking sheet. Broil 4 minutes or until charred but firm, turning once. Cut stem ends off, and reserve. Remove ribs and seeds; discard.
Preheat oven to 425 °.
Stuff peppers evenly with Classic Corn Bread Dressing; place, upright, on baking sheet. Bake at 425 ° for 7 minutes.
Heat broiler to high. Sprinkle peppers with cheese. Broil 2 minutes or until tops are golden. Serve with pepper tops.

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