Description
Stuffed mini peppers are delightful bite-sized treats made by hollowing out mini bell peppers and filling them with a creamy, savory mixture. They are visually appealing, versatile, and perfect for any occasion.
Ingredients
- Mini bell peppers: 12 assorted colors (red, yellow, orange)
- Cream cheese: 8 oz (softened)
- Garlic powder: 1 teaspoon
- Chives: 2 tablespoons (finely chopped)
- Paprika: 1 teaspoon
- Salt: to taste
- Black pepper: to taste
Instructions
- Preheat your oven to 375°F (190°C) and wash the mini bell peppers thoroughly.
- Slice each pepper in half lengthwise and remove the seeds and membranes.
- In a mixing bowl, combine cream cheese, garlic powder, chives, paprika, salt, and black pepper, mixing until smooth.
- Stuff each pepper half with the cream cheese mixture, mounding slightly over the edges.
- Place the stuffed peppers on a baking sheet lined with parchment paper and bake for 15-20 minutes until tender and slightly golden.
- Let cool for a few minutes, then serve warm or at room temperature, garnished as desired.
Notes
- Feel free to customize the filling with ingredients like diced jalapeños or hot sauce for extra flavor.
- Vegetarian options can include quinoa, black beans, and corn.
- Meat-based options can include ground turkey or shredded chicken mixed with the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Stuffed mini peppers can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mini pepper
- Calories: 20
- Sugar: 1g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
Keywords: stuffed mini peppers, appetizer, healthy snack, vegetarian recipe