Cream Cheese Stuffed Mini Peppers
Delightful finger foods featuring crisp mini bell peppers stuffed with a creamy cheese mixture, perfect for any gathering.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 mini bell peppers
- 8 oz cream cheese, softened
- 1/2 cup shredded cheese (cheddar or pepper jack)
- 2 green onions, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil (for drizzling)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the mini bell peppers in half lengthwise and remove the seeds. Set them aside.
- In a bowl, mix together the softened cream cheese, shredded cheese, chopped green onions, minced garlic, salt, and pepper until well combined.
- Spoon the cream cheese mixture into each pepper half, ensuring they’re generously filled.
- Place the stuffed peppers on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is bubbly.
- Remove from the oven and serve warm.
Notes
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to three days. For added texture, sprinkle breadcrumbs on top before baking.
Nutrition
- Serving Size: 2 mini peppers
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Find it online: https://thestationrecipes.com/cream-cheese-stuffed-mini-peppers/