Description
Delicious Cream Cheese Stuffed Mini Peppers are a perfect appetizer or snack featuring sweet mini peppers filled with a creamy mixture of cream cheese, cheddar, and chives, baked until warm and melty.
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 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. Set aside.
- Prepare filling: In a medium bowl, combine softened cream cheese, grated cheddar cheese, chives, salt, and ground black pepper. Stir until the mixture is well blended.
- Stuff peppers: Fill each mini sweet pepper evenly with the cream cheese mixture, making sure not to overfill or mound above the edges to prevent spilling.
- Bake: Arrange the stuffed peppers on the prepared baking sheets, ensuring they sit as flat as possible to avoid leakage. Bake in the preheated oven for 15 minutes or until the filling is heated through and slightly golden.
- Serve: Transfer the baked stuffed mini peppers to a platter, garnish with additional chives, and serve warm for the best flavor experience.
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 peppers sit flat on the baking sheet to prevent the filling from leaking during baking.
- This recipe can be easily halved or doubled depending on your serving needs.
Nutrition
- Serving Size: 1 stuffed mini pepper
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 150 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
