Boursin Stuffed Mini Sweet Peppers
Cheese stuffed mini sweet peppers in a quick and easy appetizer recipe made with herb Boursin cheese. The stuffed baby peppers are gluten free, vegetarian, low carb, and keto friendly.
Ingredients
- 1 container Boursin cheese 5.2 oz
- ½ cup shredded cheese cheddar or 3 cheese blend
- 1 lb mini bell peppers
- 1 tablespoon olive oil
- 1 tsp+ fresh cilantro chopped (optional)
Instructions
- Preheat the oven to 350F and make sure your rack is in the center. Spray a baking sheet with cooking oil.
- Cut the baby sweet peppers into half. You can leave the stem on for a decorative look but it's perfectly fine to cut the green stem off if you prefer. Remove the seeds and white membrane from the inside.
- Add the pepper halves to a medium-sized bowl and mix with 1-2Tbsp of olive oil.
- Place the peppers on a sheet pan and then fill to the top with the Boursin cheese. Bake for 20 minutes, until the peppers are cooked and the cheese is soft and warm.
- Sprinkle the shredded cheese on the top of the peppers and broil for 1 minute.
- Garnish with cilantro, if desired.
Notes
- Be sure to oil your baking sheet before baking to prevent the peppers from sticking.
- Alternately, you can line your baking sheet with aluminum foil.
- Use a variety of green, red, yellow, and orange bell peppers to create a pretty presentation.
- Use cream cheese or goat cheese instead of Boursin.
- Mix in cooked bacon crumbles or Italian sausage.
Nutrition
Calories: 52kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 6mgSodium: 47mgPotassium: 126mgFiber: 1gSugar: 2gVitamin A: 1841IUVitamin C: 73mgCalcium: 40mgIron: 0.3mg
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