I'm the queen of dinner parties and small social gatherings. I'm socially awkward BUT my food has me as the reigning champ of my friends. This recipe secured my spot on the throne of greatness. As simple as it is, everyone swears it took me forever to make. These little peppers are like the old Pringles slogan, "Once you pop, the fun don't stop.
These can be cooked on the grill or in the oven (I prefer the latter). For those unaware, Prosciutto is pork which means it's salty and that keeps me from tossing salt into this recipe (your doctor will thank me one day). Sweet & savory, smooth & tasty, these peppers are perfect for any occasion. Even the pickiest eaters love them!
Be sure to cut the peppers in half, the long way and remove the seeds. I leave the stems because I think it adds character to plates. You can remove them if you want.
- 1 lb. Mini Sweet Peppers, sliced in half with seeds removed
- ½ lb. Prosciutto, thinly sliced
- ½ c. Panko Breadcrumbs
- 12 oz. cream cheese, room temperature
- 4 oz. fresh mozzarella, sliced
- 2 oz. Asiago, shredded
- 2 oz. Fontina, shredded
- 4 Tbsp. Butter, melted
- 4 Garlic Cloves, minced
- 1 Tbsp. Basil
- 1 Tbsp. Oregano
- Preheat oven to 375 degrees.
- Wash the peppers, cut them in half (vertically) and remove the seeds.
- Mix together the cream cheese, mozzarella, asiago, fontina, garlic and herbs.
- Stuff each pepper with the cream cheese mixture.
- In a separate bowl, mix melted butter with breadcrumbs.
- Wrap half of the peppers with prosciutto and place the other half filling side down into the breadcrumbs.
- Place all peppers on a baking sheet, filling side up.
- Bake for 20-25 minutes or until all breadcrumbs are golden brown. Enjoy!