Description
Colorful mini peppers filled with a creamy, savory cheese mixture — an easy and crowd-pleasing appetizer perfect for parties or snacking.
Ingredients
Units
Scale
- 1 lb mini sweet peppers, halved and seeded
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped green onions
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
- Optional: chopped fresh parsley or paprika for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix cream cheese, cheddar cheese, green onions, garlic powder, salt, and pepper until smooth.
- Stuff each pepper half with the cheese mixture and place on the prepared baking sheet.
- Bake for 12–15 minutes, until peppers are slightly tender and cheese is warmed through.
- Remove from oven and garnish with parsley or a sprinkle of paprika if desired. Serve warm or at room temperature.
Notes
- For added crunch, top with seasoned breadcrumbs before baking.
- Make ahead: stuff peppers up to a day in advance and refrigerate until ready to bake.
- Use flavored cream cheese for a twist (e.g., chive, jalapeño).
- Leftovers can be stored in the fridge for up to 3 days and reheated.
Nutrition
- Serving Size: 2 stuffed halves
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 20 mg