Time
25 min
Serving
6 persons
Calories
0
Ingredients
- mini sweet peppers: 12 piece
- Adygei cheese, crumbled or: 0 g (grated)
- parsley: 2 Tbsp (chopped, fresh)
- olive oil: 1 Tbsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Wash the mini peppers and carefully slice off the tops. Remove any seeds and white membranes from the inside of the peppers.
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In a bowl, combine the Adygei cheese, chopped parsley, olive oil, salt, and pepper. Mix well until the ingredients are evenly distributed.
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Take a spoonful of the cheese mixture and fill each mini pepper with it. Press the cheese gently to ensure it fills the pepper evenly.
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Arrange the stuffed peppers on the prepared baking sheet, spacing them out evenly.
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Place the baking sheet in the preheated oven and bake for 15-18 minutes or until the peppers are cooked through and slightly charred.
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Once cooked, remove the stuffed peppers from the oven and allow them to cool for a few minutes before serving.
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Serve the Adygei Cheese Stuffed Mini Peppers as a delightful appetizer or as a side dish for your main course. They are best enjoyed warm.
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Note: For an added touch, you can sprinkle some extra parsley on top of the stuffed peppers before serving. Enjoy the delightful combination of flavors presented by the Adygei cheese and mini peppers in this easy-to-make recipe!
