Description
Cream Cheese Stuffed Mini Peppers are a delicious and easy appetizer featuring sweet mini peppers filled with a creamy blend of cream cheese, cheddar, and chives, then baked to perfection. Perfect for parties or snacks, these flavorful stuffed peppers are sure to be a crowd-pleaser.
Ingredients
Scale
Main Ingredients
- 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 your oven to 425 degrees F and line 2 large baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Prepare Filling: In a medium bowl, combine the softened cream cheese, grated cheddar cheese, chives, salt, and ground black pepper. Stir thoroughly until all ingredients are evenly mixed into a smooth, creamy filling.
- Stuff Peppers: Fill each mini sweet pepper with the cheese mixture, distributing the filling evenly among them. The filling should not mound over the tops of the peppers to prevent spilling during baking.
- Arrange and Bake: Place the stuffed mini peppers on the prepared baking sheets, making sure they sit as flat as possible to avoid the filling leaking out. Bake in the preheated oven for 15 minutes or until the filling is hot and slightly golden.
- Garnish and Serve: Transfer the baked stuffed peppers to a serving platter, garnish with additional chives, and serve warm for the best flavor experience.
Notes
- Store leftovers in the refrigerator for up to 5 days; they are delicious enjoyed cold but do not freeze as bell peppers do not thaw well.
- To soften cream cheese quickly, microwave it for a few seconds before mixing.
- Ensure peppers sit flat on the baking sheet before baking to minimize filling leakage.
- You can halve or double this recipe depending on the number of servings needed.
Nutrition
- Serving Size: 1 stuffed mini pepper
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 160 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
