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Syrian Cheese Stuffed Peppers

by Ann
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Syrian Cheese Stuffed Peppers ~ mini sweet peppers stuffed with a magical cheese mixture over flavorful Romesco sauce

The sweet cousin of the jalapeno popper, these mini sweet peppers are stuffed with a mixture of cheeses and muhammara, then bathed and roasted in a bed of lively Spanish Romesco sauce.


What makes these peppers “Syrian”? The muhammara! If you have never met muhammara, it is a fabulous and quite addicting tangy red pepper and walnut spread from Syria. Usually, it is served as a dip. This is the first time I’ve ever tried combining it with cheese, but oh man, it is goooood!

And even better when stuffed into a sweet little mini pepper with Romesco sauce. A perfect little snack or appetizer.

Syrian Cheese Stuffed Peppers ~ mini sweet peppers stuffed with a magical cheese mixture over flavorful Romesco sauce

I love the vibrant colors of the little yum yum peppers … they’re so pretty! I sprinkled them with herbs to make them even prettier.

Syrian Cheese Stuffed Peppers ~ mini sweet peppers stuffed with a magical cheese mixture over flavorful Romesco sauce

You can serve them on toast or gobble them up just like this. Make sure you spoon some of that yummy sauce on your pepper. There’s something about the combo of muhammara and Romesco that’s just magical.

You can purchase the Romesco here if you don’t want to make it yourself. Both muhammara and romesco sauce freeze nicely, so if you make them, you can freeze them and then pull them out anytime you want and make these lovely cheese stuffed peppers. (I know I’m going to be doing that again soon!)

What are you waiting for? Go make these babies.

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Syrian Cheese Stuffed Peppers ~ mini sweet peppers stuffed with a magical cheese mixture over flavorful Romesco sauce

Syrian Cheese Stuffed Sweet Peppers

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 3 - 6 servings 1x

Ingredients

Scale
  • 12 cups Romesco sauce (recipe here)
  • 610 mini sweet peppers
  • 4 oz. Greek cream cheese (or Neufchatel), softened
  • 3 Tablespoons muhammara (recipe here)
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat the oven to 425 F. Spray casserole dish(es) with cooking spray. Spread the Romesco sauce over the bottom of the dish(es).
  2. Cut the tops off the peppers and use a small knife to remove the seeds and any ribs inside the peppers.
  3. In a small bowl, mix together the muhammarah and cream cheese, then stir in the mozzarella. Use a small spoon to fill the peppers with the cheese mixture.
  4. Bake at 425 for 20 – 25 minutes or until the peppers are tender and the skin is browned. Enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Syrian Cheese Stuffed Peppers ~ mini sweet peppers stuffed with a magical cheese mixture over flavorful Romesco sauce

Looking for more amazing pepper recipes?

Here are several more fantabulous pepper recipes from me and my foodie friends:

And salsa recipes! Because salsas are such a good way to revel in the joy of peppers:

 

 

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