My friend Emily made these when we came for a visit one night. They are delicious! I appreciate her sharing her recipe so that I could make these for several get-togethers. This is the perfect appetizer or side for any summer meal.
8 mini peppers, halved and seeded
Cooking spray
4 tsp. minced garlic
2 c. grated zucchini (2 small)
½ medium red onion, grated
1 ½ c. breadcrumbs
1 c. parmesan cheese, divided
Salt and pepper to taste
2 tsp. Dijon mustard
2 Tbsp. pinot grigio vinegar (or white wine vinegar)
2 Tbsp. olive oil
2 Tbsp. milk
2 medium sprigs thyme, chopped
Balsamic vinegar for drizzling
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Lay out mini pepper halves. Combine all ingredients from minced garlic to thyme, saving ¼ c. parmesan cheese. Spoon about 1 heaping tablespoon of the mix onto each pepper. Top with reserved ¼ c. parmesan cheese. Drizzle peppers with balsamic vinegar and additional olive oil. Bake for 10 minutes.
No comments:
Post a Comment