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Stuffed Mini Peppers with Cream Cheese Recipe
Ben Carraoli

Stuffed Mini Peppers with Cream Cheese Recipe

When I first made these stuffed mini peppers, I knew they would become a staple in my kitchen. The sweet crunch of the pepper combined with the warm, tangy cream cheese filling is just delightful. They are incredibly simple to prepare, making them perfect for last-minute guests or a quick snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Dinner, Side Dish
Calories: 40
Ingredients Method

Ingredients
  

  • 12 mini sweet peppers: These provide the colorful sweet, and crunchy base for our appetizer.
  • 4 oz cream cheese softened: For the best results, use full-fat cream cheese. Let it sit at room temperature for about 30 minutes to make it easier to mix.
  • 1/4 cup shredded cheddar cheese: Grating your own cheese from a block will give you a better melt and flavor compared to pre-shredded varieties.
  • 1/4 teaspoon garlic powder: Adds a savory aromatic depth to the cheese filling.
  • 1/4 teaspoon onion powder: Complements the garlic powder for a well-rounded savory taste.
  • Salt and pepper to taste: Seasoning is key. Adjust the amounts based on your preference.
  • Chopped chives for garnish: Fresh chives add a mild onion flavor and a pop of green color.

Method
 

  1. First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prevents the peppers from sticking and makes cleanup a breeze. While the oven heats up, wash the mini peppers, slice them in half lengthwise, and carefully remove the seeds and white membranes.
  2. In a medium-sized mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Use a spatula or fork to mix everything together until the filling is smooth and well-combined. Make sure there are no large lumps of cream cheese.
  3. Now it's time to fill the pepper halves. You can use a small spoon to carefully scoop the cream cheese mixture into each pepper half. For a cleaner look, you can transfer the filling to a piping bag (or a zip-top bag with the corner snipped off) and pipe it neatly into the peppers.
  4. Arrange the stuffed peppers in a single layer on the prepared baking sheet. Place the sheet in the preheated oven and bake for 12-15 minutes. You'll know they're ready when the peppers are tender-crisp and the cheese filling is hot, bubbly, and slightly golden on top.
  5. Once baked, carefully remove the peppers from the oven and let them cool for a few minutes, as the filling will be very hot. Just before serving, sprinkle the freshly chopped chives over the top for a touch of color and fresh flavor. Serve them warm and watch them disappear!