Easy Gourmet Appetizers Starring Rose Romano’s {Gluten-Free}

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easy gourmet appetizers gluten free

Last week I had a fabulous girls’ night out at Clothes Mentor. It’s only my favorite consignment store around, with an extra discount, girlfriends, and food – it can’t get much better! I took some easy gourmet and gluten-free appetizers featuring Rose Romano’s Gourmet Marinara Topping. They were really so easy and would be perfect for a holiday party this year.

I made Mini Hamburger and Italian Pepper Stuffed Peppers and Gorgonzola and Italian Pepper Stuffed Crimini Mushrooms. My recommendation is to have a way to keep them warm as they cool easily and they taste better warm. I could eat the stuffed peppers all day long. So yummy you can’t “eat just one”, they are delicious hot or cold. I also love the mushrooms as long as they are warm. I would serve these straight out of the oven at my holiday party.

Mini Stuffed Peppers
Mini size the classic stuffed pepper for an easy gourmet savory appetizer that is sure to wow your guests this holiday season.
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  1. 12 baby bell peppers
  2. 1/2 pound turkey or beef burger
  3. 1 jar Rose Romano's Italian Peppers w/ green bell pepper
  4. Favorite cheese for stuffed peppers - I am partial to extra sharp cheddar. Some people like mozzarella.
  1. Turn broiler on.
  2. Slice peppers in half length wise, taking out seeds.
  3. Rub outside with oil and put on broiler safe tray, skin side up.
  4. Put under broiler in middle of oven for 5 minutes, or until soft without burning.
  5. Fry meat and mince. A few seconds in a food processor or blender will make it the right consistency for the small peppers.
  6. Mix in Italian Peppers.
  7. Stuff pepper halves with mixture and grate a small amount of cheese over them.
  8. Bake in 350 oven until cheese is melted (5-10 minutes).
  1. Gluten-free
Real: The Kitchen and Beyond http://www.realthekitchenandbeyond.com/
Gorgonzola Italian Pepper Stuffed Mushrooms
Pungent gorgonzola and Rose Romano's italian peppers, a red bell pepper gourmet marinara topping, pair beautifully with the lightly sauteed crimini or baby bella mushroom, making an easy gourmet appetizer.
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  1. 8 ounce baby bellas or crimini mushrooms
  2. Rose Romano's Italian Peppers w/ red bell peppers
  3. Gorgonzola Crumbles
  1. Wash, De-stem, and dry mushrooms.
  2. Add a little oil to a saute pan, and add mushrooms to the pan, gill side up, over medium heat. Saute until just soft.
  3. Dump any excess liquid from mushrooms.
  4. Spoon in italian peppers.
  5. Sprinkle a few small crumbles of gorgonzola on top.
  6. Place on tray in 350 degree oven until cheese is melted.
  7. Serve immediately.
  8. Make approximately 12 stuffed mushrooms.
  1. Gluten-Free
Real: The Kitchen and Beyond http://www.realthekitchenandbeyond.com/

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Heather writes at Real: The Kitchen and Beyond where the food is (mostly) real and the making's easy. She believes any one can cook. Just follow the steps, starting at #1. Read, follow, taste, venture out. Don't be afraid to fail, then try again. Her other hats are homeschooling, editing fiction, ghostwriting, and culinary marketing. Oh, and she believes life is always better with dessert.

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    • says

      I know what you mean. When you really think about it there are so many options but I feel like when I try really hard to figure it out I go blank on interesting things.

    • says

      If you like blue cheese you would probably like gorgonzola. My husband isn’t a fan but when it is used with a light hand it adds a nice note to dishes without overpowering and he likes it.


  1. […] or serve at home. I wanted to add something that could be eaten by most people and would add to my mini stuffed peppers and stuffed portabellas. Wouldn’t you love to have these appetizer options at your party? These “almost a […]

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