Hot Stuffed Cherry Peppers

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

(1)

Recipe by Bergy

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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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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