Delicious and easy-to-make Mini Stuffed Peppers filled with a creamy cheese mixture, perfect as an appetizer or snack. These baked peppers combine sweet flavors with savory cheese and herbs for a delightful bite-sized treat.
Total Time:35 minutes
Yield:24 stuffed peppers
Ingredients
Peppers
12 mini sweet peppers, halved and seeded
Filling
8 oz cream cheese, softened
1/2 cup shredded cheese (cheddar or mozzarella)
1/4 cup green onions, chopped
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Optional: chopped fresh herbs (parsley or cilantro)
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
Prepare Filling: In a mixing bowl, combine the softened cream cheese, shredded cheese, chopped green onions, garlic powder, onion powder, salt, and pepper. Mix the ingredients thoroughly until smooth and well blended.
Stuff Peppers: Spoon the cheese mixture generously into the halved and seeded mini sweet peppers, making sure each pepper is well filled.
Arrange on Baking Sheet: Place the stuffed peppers on the prepared baking sheet, spacing them evenly to allow for even baking.
Bake: Bake in the preheated oven for 20 minutes, or until the peppers are tender and the cheese filling is bubbly and slightly golden.
Garnish and Serve: Remove from the oven, garnish with chopped fresh herbs like parsley or cilantro if desired, and serve the mini stuffed peppers warm for the best flavor.
Notes
For a spicier version, add a pinch of cayenne pepper to the filling mixture.
You can substitute cream cheese with a vegan cream cheese to make this recipe vegan-friendly.
If mini sweet peppers are unavailable, small bell peppers can be used, but baking time may increase slightly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
Feel free to experiment with different cheeses like feta or goat cheese for unique flavors.
