Description
These Cream Cheese Stuffed Peppers are a flavorful appetizer or snack, featuring mini bell peppers or jalapeños filled with a creamy cheese mixture and baked to perfection. Simple, versatile, and perfect for parties or as a side dish
Ingredients
Units
Scale
- 12 mini bell peppers or large jalapeños
- 8 ounces (1 package) cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/4 cup chopped green onions or chives
- Optional: 1/4 cup crumbled bacon or breadcrumbs for topping
Instructions
- Prepare the Peppers:
- Preheat your oven to 400°F (200°C).
- Slice the peppers in half lengthwise and remove seeds and membranes. For jalapeños, you can leave some seeds if you want more heat.
- Arrange the pepper halves on a baking sheet lined with parchment paper.
- Make the Filling:
- In a medium bowl, mix cream cheese, cheddar cheese, Parmesan cheese, garlic, salt, pepper, smoked paprika (if using), and green onions until well combined.
- Stuff the Peppers:
- Using a small spoon or piping bag, fill each pepper half with the cheese mixture, leveling it at the top.
- If desired, sprinkle crumbled bacon or breadcrumbs over the filling for added crunch.
- Bake:
- Bake in the preheated oven for 15-20 minutes, or until the cheese filling is bubbly and the peppers are tender.
- For extra golden tops, switch to the broiler for the last 1-2 minutes of baking.
- Serve:
- Remove from the oven and let cool slightly before serving.
- Garnish with additional chopped green onions or chives, if desired.
Notes
- Pepper Variations: Use mini bell peppers for a mild, sweet option or jalapeños for a spicy kick.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C).
- Make Ahead: Prepare the stuffed peppers and refrigerate for up to 24 hours before baking.