Cream Cheese Stuffed Mini Peppers
A nostalgic appetizer featuring mini sweet peppers stuffed with a creamy cheese mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 stuffed mini peppers 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 mini sweet peppers
- 4 oz cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Chopped chives, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut the tops off each mini sweet pepper and carefully remove the seeds and membranes.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well combined and creamy.
- Using a spoon or piping bag, generously stuff each mini pepper with the cream cheese mixture.
- Place the stuffed mini peppers on your prepared baking sheet, ensuring they’re spaced out evenly.
- Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the cheese is melted and slightly golden.
- Remove the peppers from the oven and let them cool slightly. Sprinkle with chopped chives for a burst of color.
- Serve the cream cheese stuffed mini peppers warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 stuffed mini pepper
- Calories: 90
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg