Cheese-Stuffed Brussels Sprouts

  • Prep Time:
  • Start to Finish:
  • Servings: 40


1 bag (1 lb) Green Giant™ Fresh Halved Brussels Sprouts
1 Tbsp olive oil
1/4 cup Green Giant™ Fresh Red Bell Pepper, finely chopped
1 small jalapeno pepper, finely chopped (about 2 Tbsp)
1 package (8 oz) cream cheese, softened
1/4 cup, plus 1 Tbsp freshly grated Parmesan cheese
1/4 cup, plus 1 Tbsp panko bread crumbs
1/4 tsp salt
1 1/2 tsp butter, melted


  1. Heat oven to 375°F. In medium microwavable bowl, place 30 halved Brussels sprouts. Cover and microwave 2 minutes or until Brussels sprouts are bright green. Chop remaining Brussels sprouts.
  2. In medium skillet, heat oil on medium heat. Add chopped Brussels sprouts, red pepper and jalapeno pepper. Cook 2-3 minutes or until Brussels sprouts are starting to wilt, stirring often. Remove from heat.
  3. In medium bowl, mix cream cheese, chopped Brussels sprouts, 1/4 cup Parmesan cheese, 1/4 cup bread crumbs and salt until well blended. Spoon about 2 tsp onto cut side of Brussels sprouts, mounding slightly. Place Brussels sprouts in ungreased 13” x 9” baking pan.
  4. In small bowl, mix remaining 1 Tbsp Parmesan cheese, 1 Tbsp bread crumbs and butter. Sprinkle bread crumb mixture over filled Brussels sprouts, pressing lightly.
  5. Bake 15-20 minutes or until thoroughly heated. Serve immediately.