Confetti Stuffed Peppers

Confetti Stuffed Peppers

• 1 pound miniature bell peppers

• 1 cup Confetti peppers, minced

• 2 teaspoons Worcestershire sauce

• 4 c. shredded cheese

• 1 c. Italian bread crumbs

Preheat oven to 375 F.

Remove stems from peppers. Cut peppers into halves lengthwise. Remove seeds.

In a large bowl combine remaining ingredients. Grab a bit of the cheese mix with your fingers and press it into the pepper halves.

Arrange the peppers on the baking sheet and bake uncovered 20 min.