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Cream Cheese Stuffed Peppers

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 24 stuffed pepper halves 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://recipe.ukfinda.com/cream-cheese-stuffed-peppers/