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Stuffed Mini Peppers
These bite-sized peppers are filled with a delicious and savory mixture of cream cheese, herbs, and spices, making them the perfect snack or starter.
Course
Appetizer
Cuisine
American
Keyword
bell peppers, cream cheese, shredded cheese
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
40
Calories
32
kcal
Author
Corrie
Ingredients
20
mini bell peppers
halved and seeds removed
8
ounces
cream cheese
softened
1
cup
shredded cheese
cheddar, mozzarella, or your choice
3
green onions
finely chopped
½
teaspoon
garlic powder
or other seasonings, to taste
Instructions
Preheat oven to 350°F (175°C).
In a bowl, mix cream cheese, shredded cheese, green onions, and seasonings until well combined.
Fill each pepper half with the cheese mixture.
Place the stuffed peppers on a baking sheet.
Bake for 15-20 minutes or until peppers are tender and filling is golden.
Notes
Make sure the cream cheese is at room temperature for easy mixing.
If the peppers are too spicy, remove the seeds and membrane before stuffing.
For a meaty twist, add cooked and crumbled bacon to the filling.
You can prepare the peppers ahead of time and store them in the fridge until ready to bake.
Use a piping bag or a plastic bag with a corner snipped off to fill the peppers easily.
Nutrition
Calories:
32
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
8
mg
|
Sodium:
36
mg
|
Potassium:
42
mg
|
Fiber:
0.3
g
|
Sugar:
1
g
|
Vitamin A:
542
IU
|
Vitamin C:
18
mg
|
Calcium:
21
mg
|
Iron:
0.1
mg