Description
Delightful mini peppers stuffed with a creamy cheese filling, perfect for appetizers or snacks.
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 the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut the tops off each mini sweet pepper and remove the seeds and membranes. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until well blended and creamy.
- Using a spoon or piping bag, stuff each mini pepper with the cream cheese mixture.
- Place the stuffed mini peppers on the prepared baking sheet. Bake for 15-20 minutes, or until the peppers are tender and the cheese is melted and slightly golden.
- Remove from the oven and let cool slightly. Sprinkle chopped chives over the top before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg