Description
Cream Cheese Stuffed Mini Peppers are a delightful appetizer featuring sweet mini peppers filled with a creamy mixture of cream cheese, cheddar cheese, and chives. Baked to perfection, these bite-sized treats offer a perfect balance of creamy and crunchy textures, ideal for parties or snacks.
Ingredients
Scale
Stuffed Mini Peppers
- 1 lb mini sweet peppers, cut lengthwise and seeds removed
- 8 oz cream cheese, softened
- 3/4 cup cheddar cheese, grated
- 2 tablespoons chives, more for garnish, or use minced green onion
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat the oven to 425 degrees F and line 2 large baking sheets with parchment paper. Set aside to prepare for baking.
- Prepare Filling: In a medium bowl, combine softened cream cheese, grated cheddar cheese, chives, salt, and ground black pepper. Stir the mixture until thoroughly combined and smooth.
- Stuff Peppers: Evenly fill each mini pepper with the cheese mixture. The filling should not mound over the peppers to prevent spilling during baking.
- Bake: Arrange the stuffed mini peppers on the prepared baking sheets and bake in the preheated oven for 15 minutes or until the filling is hot and bubbly.
- Garnish and Serve: Transfer the baked peppers to a serving platter, garnish with additional chives, and serve warm for the best flavor and texture.
Notes
- Store leftovers in the refrigerator for up to 5 days and enjoy cold. Do not freeze, as bell peppers do not thaw well.
- To soften cream cheese quickly, microwave it for a few seconds before mixing.
- Ensure the mini peppers sit flat on the baking sheet to prevent the filling from leaking out during baking.
- This recipe can be halved or doubled based on your serving needs.
Nutrition
- Serving Size: 1 stuffed mini pepper
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 190 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
