No ratings yet
Five-Ingredient Fridays: Stuffed Mini Peppers
Makes 24 stuffed peppers.
(43g) smoked gouda
Preheat the oven to 385 degrees F (196 degrees C). Line a large baking sheet with parchment paper or a silicone mat.
Cut the tops off the peppers, and slice it in half. Remove any seeds inside.
In a small bowl, mix the zucchini, ham, and scallions. Scoop some of the mixture onto a half mini pepper, and place the stuffed peppers on the baking sheet. Repeat until all the peppers are full.
Top the stuffed peppers with a pinch of the gouda.
Bake for about 13-15 minutes, or until the cheese is bubbly.
Let the peppers cool for a few minutes and enjoy.
Store leftovers in an airtight container.
This recipe should also work well with jalapeño peppers.
Did you make this recipe?
or leave a star rating and comment on the blog!