Description
These Cream Cheese Stuffed Mini Sweet Peppers are a perfect appetizer or snack, combining the sweetness of the peppers with a creamy, cheesy filling infused with garlic and green onions. Baked until bubbly and golden, they make a delightful and colorful finger food that is quick and easy to prepare.
Ingredients
Scale
Peppers
- 12 mini sweet bell peppers
Cheese Filling
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- Salt to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal baking temperature.
- Prepare Peppers: Cut the tops off each mini bell pepper and carefully remove the seeds and membranes, creating a hollow shell for the filling.
- Mix Filling: In a bowl, combine the softened cream cheese, shredded cheddar cheese, finely chopped green onions, minced garlic, black pepper, smoked paprika (if using), and salt. Mix thoroughly until well blended.
- Stuff Peppers: Spoon the cheese mixture carefully into each hollowed pepper, filling them generously but without overstuffing.
- Arrange for Baking: Place the stuffed peppers upright on a baking sheet lined with parchment paper to prevent sticking and facilitate easy cleanup.
- Bake: Bake in the preheated oven for 15-20 minutes, until the peppers are tender, and the cheese filling is bubbly with a light golden top.
- Cool and Serve: Remove the peppers from the oven and let them cool for a few minutes before serving to allow the filling to set slightly.
Notes
- Use mini sweet peppers for the best bite-sized appetizer experience.
- Smoked paprika is optional but adds a nice depth of flavor and subtle smokiness.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños to the filling.
- Make sure the cream cheese is softened for easy mixing and smooth filling texture.
- These can be served warm or at room temperature, making them great for parties and gatherings.
- Leftovers can be stored in the refrigerator for up to 2 days and gently reheated.
