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Cream Cheese Stuffed Mini Peppers
Cream Cheese Stuffed Mini Peppers is an easy appetizer recipe with only 6 ingredients and ready in 25 minutes.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Appetizer
Cuisine:
North American
Diet:
Gluten Free
Servings:
12
Calories:
106
kcal
Author:
Olena Osipov
Ingredients
1
lb
mini sweet peppers
cut lengthwise and seeds removed
8
oz
cream cheese
softened
3/4
cup
cheddar cheese
grated
2
tablespoons
chives
more for garnish, or use minced green onion
1/2
teaspoon
salt
1/2
teaspoon
ground black pepper
US Customary
-
Metric
Instructions
Preheat oven to 425 degrees F and line 2 large baking sheets with parchment paper. Set aside.
In a medium bowl, add cream cheese, cheddar cheese, chives, salt and pepper. Stir until thoroughly mixed.
Fill the peppers with filling, dividing evenly. It won't be mounding over the peppers.
Place stuffed mini peppers on previously prepared baking sheets and bake for 15 minutes or until filling is hot.
Transfer to a platter, garnish with more chives and serve warm.
Notes
Store:
Refrigerate leftovers for up to 5 days. Enjoy cold. Do not freeze as bell peppers do not thaw well.
To soften cream cheese, just place it in a microwave for a few seconds.
Before baking, make sure peppers are sitting as flat as possible so the filling doesn't leak out.
You can half or double this recipe.
Nutrition
Serving:
2
halves
|
Calories:
106
kcal
|
Carbohydrates:
4
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
26
mg
|
Sodium:
205
mg
|
Fiber:
1
g
|
Sugar:
2
g