Appetizer Spanish, American hungarian peppers with garlic and herb stuffing, rondele garlic and herbs, hungarian peppers, panko, toasted pine nuts, re-hydrated sun-dried tomatoes, kalamata olives, entertaining, side dish, appetizer

Hungarian Peppers with rondelé® by Président® Garlic & Herbs Stuffing

Hungarian peppers are full of flavor with a medium spice level. Here, they are stuffed with a blend of sun-dried tomatoes, kalamata olives, pine nuts, bread crumbs and rondelé Garlic & Herbs Cheese Spread. The creamy cheese spread and dry sherry cut through the spice while pine nuts, panko crumbs and olives diversify the textures.

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Prep Time
10 min
Cook Time
25 min
  • 3 oz rondelé® by Président® Garlic & Herbs Cheese Spread
  • 3 Hungarian Peppers stemmed and seeded
  • 3 oz Panko Breadcrumbs
  • 1 oz Pinenuts toasted
  • 3 tbsp Butter melted
  • 1 oz Re-hydrated Sun Dried Tomatoes chopped
  • 1 oz Chopped Kalamata Olives pitted
  • 1/8 tsp Ground Black Pepper
  • 1/2 cup Dry Sherry
  1. Pre-heat oven to 350 degrees.
  2. Melt 2 tablespoons butter in an 8-inch sauté pan.
  3. Add sun-dried tomatoes, kalamata olives, pepper and pine nuts. Stir and remove from heat.
  4. Add panko crumbs, rondelé garlic and herb spreadable cheese and ¼ cup sherry. Stir well.
  5. Place filling in a pastry bag and fill peppers.
  6. Push filling to end of each pepper with the end of a teaspoon.
  7. Fill each pepper to the brim of the large end. Place in a microwave safe bowl with 1-tablespoon butter and ¼ cup sherry.
  8. Wrap with plastic food film and microwave on high for 2 ½ minutes.
  9. Remove plastic film and transfer peppers and liquid into a baking dish. Bake for 20 minutes uncovered.
  10. Remove from baking dish to a serving plate and drizzle with pan juice.
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