Ingredients
Scale
- 1 – 2 cups Romesco sauce (recipe here)
- 6 – 10 mini sweet peppers
- 4 oz. Greek cream cheese (or Neufchatel), softened
- 3 Tablespoons muhammara (recipe here)
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 425 F. Spray casserole dish(es) with cooking spray. Spread the Romesco sauce over the bottom of the dish(es).
- Cut the tops off the peppers and use a small knife to remove the seeds and any ribs inside the peppers.
- 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.
- 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/
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