Gluten-Free Stuffed Cherry Peppers
Elevate your appetizer game with these irresistibly flavorful Gluten-Free Stuffed Cherry Peppers! Perfect for entertaining or snacking, these bite-sized delights feature vibrant cherry peppers stuffed with a creamy, savory mixture of gluten-free cream cheese, Parmesan, fresh parsley, and minced garlic. A touch of gluten-free breadcrumbs adds a delightful crunch atop each pepper, while a drizzle of olive oil ensures golden, tender perfection. With only 25 minutes of prep and 20 minutes of baking, this easy-to-make recipe is a crowd-pleaser that caters to gluten-free diets without compromising on taste. Serve them warm or at room temperature for a versatile dish that’s as visually stunning as it is delicious! Keywords: gluten-free stuffed cherry peppers, gluten-free appetizers, easy gluten-free recipes, stuffed peppers recipe.
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Recipe Information
Ingredients
- 24 pieces Cherry peppers
- 8 ounces Cream cheese (gluten-free)
- 1 cup Parmesan cheese (grated, gluten-free)
- 1 cup Gluten-free breadcrumbs
- 2 tablespoons Fresh parsley (chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash the cherry peppers and carefully cut off the tops. Remove the seeds and membranes with a small spoon or paring knife to create a hollow cavity. Set the peppers aside.
In a medium mixing bowl, combine the cream cheese, Parmesan cheese, parsley, garlic, salt, and black pepper. Stir until the mixture is smooth and well combined.
Use a small spoon or piping bag to stuff each cherry pepper with the cheese mixture, filling them just to the brim.
Place the gluten-free breadcrumbs in a shallow bowl. Roll the open end of each stuffed pepper in the breadcrumbs to form a thin coating across the top.
Arrange the stuffed cherry peppers on the prepared baking sheet. Drizzle the tops lightly with olive oil to help with browning.
Bake in the preheated oven for 18-20 minutes, or until the peppers are tender and the breadcrumb topping is golden brown.
Remove the peppers from the oven and let them cool slightly before serving. They can be served warm or at room temperature as an appetizer or snack.
Nutrition Facts
Calories |
3028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.4 g | 231% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 434 mg | 144% | |
| Sodium | 7294 mg | 317% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 26.1 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3049 mg | 235% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
