Description
These colorful stuffed mini peppers are a perfect appetizer or light snack. Filled with a creamy, cheesy mixture, they’re bursting with flavor in every bite!
Ingredients
Scale
- 1 lb mini sweet peppers, halved and seeded
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (or 1 tsp dried parsley)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Optional toppings: breadcrumbs
Instructions
- Prepare the Peppers:
- Preheat your oven to 375°F (190°C).
- Halve the mini peppers lengthwise and remove the seeds. Arrange them on a baking sheet lined with parchment paper or lightly greased.
- Make the Filling:
- In a medium bowl, mix cream cheese, cheddar cheese, Parmesan, parsley, garlic powder, salt, and pepper until smooth and well combined.
- Stuff the Peppers:
- Spoon the cheese mixture into each pepper half, filling them generously.
- For added crunch, sprinkle breadcrumbs or crumbled bacon on top.
- Bake the Peppers:
- Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the filling is bubbly and golden.
- Serve:
- Let cool slightly before serving. These are great warm or at room temperature.
Notes
- To add a spicy kick, mix in a pinch of cayenne pepper or diced jalapeños into the filling.
- These can be made ahead of time and baked just before serving.
- Store leftovers in the fridge for up to 3 days and reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 140
- Sugar: 2g
- Fat: 12g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g