Fontina-Stuffed Mini Bell Peppers

Fontina-Stuffed Mini Bell Peppers

Fontina cheese is considered one of the most versatile cheeses in the world — it's a great choice for both snacking and cooking. The mild cheese melts beautifully in these colorful mini-stuffed peppers, which could be served as a unique appetizer with friends or side dish.

prep time
35
minutes
cook time
15
minutes
servings
5

Ingredients











Cooking Instructions

1

Heat oven to 375°F. Line a 15 x 10-inch baking sheet with aluminum foil; set aside.


2

Cut bell peppers in half lengthwise; remove seeds and membranes. Combine rice, corn, black beans, cilantro, lime juice, chili powder and cumin in a medium bowl. Add 3/4 cup fontina; toss gently. Season with salt and pepper to taste. Spoon filling into bell peppers.


3

Place on prepared baking sheet. Sprinkle each with remaining fontina. Bake for 12-15 minutes or until filling is heated through. Serve immediately.


Recipe Tip:
Any brand of Wisconsin fontina can be used.
cheese iconCheesemonger Tip:
Fontina is made in the tradition of Fontina from Italy, but it does not have a washed rind. It has a lactic, tangy, creamy flavor and melts beautifully.

Ingredients











Cooking Instructions

1

Heat oven to 375°F. Line a 15 x 10-inch baking sheet with aluminum foil; set aside.


2

Cut bell peppers in half lengthwise; remove seeds and membranes. Combine rice, corn, black beans, cilantro, lime juice, chili powder and cumin in a medium bowl. Add 3/4 cup fontina; toss gently. Season with salt and pepper to taste. Spoon filling into bell peppers.


3

Place on prepared baking sheet. Sprinkle each with remaining fontina. Bake for 12-15 minutes or until filling is heated through. Serve immediately.


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