Description
These vibrant and flavorful stuffed mini peppers are the perfect appetizer or snack. Filled with a creamy, cheesy mixture and baked to perfection, they’re easy to make and sure to impress your guests!
Ingredients
Scale
- 1 lb mini bell peppers, halved and seeded
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tbsp chopped fresh parsley (plus extra for garnish)
- 1/2 tsp paprika
- Salt and pepper to taste
- Optional: 1/4 cup cooked
Instructions
- Prepare the peppers: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange the halved mini peppers cut-side up on the sheet.
- Make the filling: In a bowl, mix cream cheese, cheddar cheese, Parmesan cheese, garlic, parsley, paprika, salt, and pepper until smooth. Stir in crumbled bacon if using.
- Stuff the peppers: Spoon the cheese mixture into each pepper half, filling generously.
- Bake: Bake for 15-18 minutes or until the cheese is bubbly and the peppers are tender.
- Serve: Garnish with additional parsley and serve warm.
Notes
- For added crunch, sprinkle breadcrumbs on top before baking.
- Experiment with different cheeses like feta or mozzarella for unique flavors.
- These can be made ahead and baked just before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: ~150
- Sodium: ~250mg
- Fat: 12g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g