Try these teeny peppers as an appetizer or side dish. They’re healthy, delicious, and so very cute.
They’re called snacker peppers. Cut off the tops, and trim the bottom of the peppers to make them stand up. Remove the seeds from the inside gently with a paring knife.
Preheat oven to 375 degrees.
In a medium sauté pan, heat about 1 T. olive oil over medium heat. Add 1/4 C. onion and cook until translucent. Add 2 finely diced zucchini and cook until tender. Season with salt and pepper. Let cool.
In a medium bowl, beat 1 egg. Add sautéed zucchini mixture and 1/8 C. breadcrumbs. Add about 2 T. Parmesan cheese and combine.
Stuff peppers with zucchini mixture and place in small baking dish. Add 1/4” of water or stock to the bottom of the pan.
Let cook about about 25-30 minutes. If liquid evaporates during cooking, add a little bit more.