Description
These Cream Cheese Stuffed Mini Peppers are a colorful, easy-to-make appetizer perfect for parties or snacks. Sweet mini peppers are filled with a creamy mixture of cream cheese, cheddar, and chives, baked until warm and delicious.
Ingredients
Scale
Peppers
- 1 lb mini sweet peppers, cut lengthwise and seeds removed
Filling
- 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 two large baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Mix Filling: In a medium bowl, combine softened cream cheese, grated cheddar cheese, chopped chives, salt, and black pepper. Stir well until the mixture is smooth and thoroughly combined.
- Stuff Peppers: Fill each mini pepper evenly with the cheese mixture. Be careful not to mound the filling over the edges to avoid spills during baking.
- Bake: Arrange the stuffed mini peppers on the prepared baking sheets, making sure they sit as flat as possible. Bake for 15 minutes or until the filling is hot and slightly bubbly.
- Garnish and Serve: Transfer the baked peppers to a serving platter, garnish with additional chives, and serve warm for best flavor.
Notes
- Store leftovers refrigerated 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.
- Make sure the peppers are sitting flat on the baking sheet to prevent filling leakage during baking.
- This recipe can easily be halved or doubled depending on your needs.
Nutrition
- Serving Size: 1 stuffed mini pepper
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
