This is such a simple Manchego Stuffed Roasted Mini Bell Peppers Crostini appetizer, yet it is so good. The melted Manchego flavor with the roasted peppers are extraordinary together. Throw on a little rocket arugula sprigs and you have yourself a delectable treat!
The first time I had this dish was at the Venice Beach Wines restaurant in Venice Beach! I loved it so much, I thought I’d share it with you.
You can have a dry white or red with this dish. I enjoyed a nice red Rioja with it!
Manchego Stuffed Roasted Mini Bell Peppers Crostini Recipe:
Approx. 8 – 10 servings
- 1 Pack Mini Bell Peppers (about 16 – 20)
- 1 Cup Manchego Cheese – shredded
- Rocket Arugula – to taste
- 8 – 10 Crostini – your choice ( I used a seeded sourdough)
Cut the stems off the peppers and scoop out the seeds.
Shred the cheese and stuff the peppers by pushing the cheese all the way to the bottom, working your way up.
Turn the oven to broil. Place the peppers on a baking sheet or cast iron skillet, put on the top rack a broil for 3 – 4 minutes or so then flip them over for 2 – 3 more minutes, or so. (I put the cheese side of two peppers together, so the cheese doesn’t ooze out as much)
Check them to see if they need to be in longer, you want them to have burnt spots.
You can take a spoon and stuff the cheese back inside. Careful not to burn your fingers.
Top the crostini with one or two stuffed peppers and arugula.
Bell peppers help fight off free radical cells and help prevent inflammation in the body as well as eye disease. It’s great for keeping the skin healthy and youthful. Red bell peppers are extremely high in antioxidants vitamins C, A, and beta carotene. They are also a good source of lycopene and high in fiber. Red bell peppers contain 1.5 times more vitamin C, 8 times more vitamin A and 11 times more beta carotene than green bell peppers.