Name: Hot Stuffed Cherry Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 8 cherry peppers; 4 tablespoons onions, minced fine; 2 medium mushrooms, minced fine; 2 garlic cloves, minced fine; 1 teaspoon Worcestershire sauce; 1/2 teaspoon dried oregano; 8 teaspoons sour cream or 8 teaspoons yogurt

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Recipe by Bergy

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Hot Stuffed Cherry Peppers created by Bergy

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Some like it hot, some not so hot! These little (about 2 1/2" x 1 1/2" high) red peppers are just right for medium hot. They look lovely on your plate. I served them with broccoli. cauliflower, browned potatoes and lamb chops. They also come as green cherry tomatoes and are great served as an appetizeer - perhaps only an inch across & an inch high - The green ones i found were hotter than the red!

Ready In:: 50mins
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ingredients

8 cherry peppers
4 tablespoons onions, minced fine
2 medium mushrooms, minced fine
2 garlic cloves, minced fine
1 teaspoon Worcestershire sauce
¹⁄₂ teaspoon dried oregano
8 8 teaspoons sour cream or 8 teaspoons yogurt

directions

Cut the top off the peppers and remove the membranes and seeds.
Sauté the onion, garlic and mushrooms on a non stick skillet (use a bit of oil if you wish but not necessary) about 4 minutes. Sprinkle in the oregano.
Sprinkle with the Worcestershire sauce and remove.
Stuff the peppers with this filling.
Top with a tsp of cottage cheese (or other).
Sprinkle with a little parsley.
Bake for 30 minutes around 350°F and serve.

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RECIPE MADE WITH LOVE BY

@Bergy

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@Bergy

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"Some like it hot, some not so hot! These little (about 2 1/2" x 1 1/2" high) red peppers are just right for medium hot. They look lovely on your plate. I served them with broccoli. cauliflower, browned potatoes and lamb chops. They also come as green cherry tomatoes and are great served as an appetizeer - perhaps only an inch across & an inch high - The green ones i found were hotter than the red!"

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photo by Bergy

8/30/2010

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photo by Bergy

9/19/2009

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photo by Bergy

9/12/2009

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photo by Bergy

9/12/2009

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review by echo echo

8/4/2005

I made these with sour cream. They were medium hot, just as promised, and made for a pretty dish. The heat of the peppers themselves somewhat overwhelmed the more subtle flavor of the filing, but I did enjoy the strong pepper flavor of the roasted peppers. I would like to try them again, using cottage cheese the next time.

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