Oh my goodness, let me tell you about these Cream Cheese Stuffed Mini Peppers! They’re one of my absolute favorite appetizers to whip up when I want something that’s both vibrant and delicious. The combination of sweet mini peppers and creamy, cheesy filling is just heavenly—seriously, it’s a party in your mouth! Plus, they’re incredibly easy to prepare, which means you can spend more time enjoying your company and less time in the kitchen. Trust me, when you take that first bite, you’ll be hooked, and your guests will be begging for more!
Ingredients List
Here’s what you’ll need to create these delicious Cream Cheese Stuffed Mini Peppers. Each ingredient plays a vital role in making them irresistibly tasty!
12 mini bell peppers, halved and seeded
8 oz cream cheese, softened (I like to let it sit out for a bit to get nice and creamy!)
1 cup shredded cheddar cheese (feel free to use sharp or mild, depending on your taste!)
1/4 cup green onions, chopped (these add a lovely fresh crunch)
1 tsp garlic powder (for that irresistible flavor boost)
1 tsp salt (to enhance all those yummy flavors)
1/2 tsp black pepper (for just a hint of spice)
Gather these ingredients, and you’re all set to make something truly scrumptious!
Making Cream Cheese Stuffed Mini Peppers is a breeze, and I’m here to guide you through each step! Let’s make your kitchen smell amazing!
Preheat the Oven
First things first, you want to preheat your oven to 375°F (190°C). Preheating is super important because it ensures that your peppers cook evenly and the cheese gets that bubbly, golden goodness we all love. Trust me, your peppers will thank you!
Prepare the Mini Peppers
Next, grab those mini peppers and, using a sharp knife, carefully cut them in half lengthwise. Make sure to remove all the seeds—this helps keep them from being bitter and gives you more room for that delicious filling. Be gentle so you don’t break them; we want them to hold all that cheesy goodness!
Mix the Filling
Now, in a medium bowl, combine your softened cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, salt, and black pepper. I love to use a hand mixer for this, but a sturdy spoon works too! Mix until everything is well blended and creamy. You want a smooth texture that’s easy to scoop into those peppers.
Stuff the Peppers
Time to fill those vibrant little halves! Using a spoon or a piping bag, generously stuff each pepper with the cheese mixture. Don’t be shy—pack it in there! Just make sure they’re all evenly filled, so every bite is a delight.
Bake the Peppers
Place your stuffed peppers on a baking sheet, and pop them in the oven for about 15 to 20 minutes. You’ll know they’re ready when the cheese is bubbling and slightly golden. Remove them from the oven and let them cool for a few minutes before serving. That’s it—easy peasy!
Tips for Success
To make your Cream Cheese Stuffed Mini Peppers even more delightful, here are some handy tips! First, feel free to experiment with different cheeses—mozzarella or pepper jack can add a fun twist! If you want a bit of heat, toss in some diced jalapeños or a sprinkle of crushed red pepper flakes. For a fresh touch, consider garnishing with cilantro or a drizzle of balsamic glaze just before serving. And if you’re short on time, you can prep the filling a day ahead and store it in the fridge. Trust me, these little tricks will elevate your appetizer game!
Nutritional Information
Here’s an estimated breakdown of the nutritional values for these Cream Cheese Stuffed Mini Peppers. Each serving, which is about two stuffed peppers, contains approximately 120 calories, 9g of fat, 4g of protein, and 5g of carbohydrates. Keep in mind, these values are estimates and can vary based on specific ingredients used!
Why You’ll Love This Recipe
Quick and easy to prepare—perfect for busy days!
Deliciously flavorful, with that creamy cheese and sweet pepper combo.
Ideal for parties and gatherings; they disappear fast!
Vegetarian-friendly, making them a hit with everyone.
Versatile ingredient options mean you can get creative!
Honestly, these little beauties will become your go-to appetizer. You won’t regret making them!
FAQ Section
Got some questions about these Cream Cheese Stuffed Mini Peppers? No worries, I’ve got you covered!
Can I make these ahead of time? Absolutely! You can prepare the filling a day in advance and store it in the fridge. Just stuff the peppers and bake them right before serving for the best results.
What other cheeses can I use? Feel free to mix it up! Cream cheese is a must for creaminess, but you can add other cheeses like feta or mozzarella for a different flavor profile.
Can I freeze the stuffed peppers? Yes, you can freeze them before baking! Just thaw them in the fridge overnight, and then bake as directed. They’ll still be delicious!
How spicy are these? They’re not spicy at all, but if you want a kick, consider adding some diced jalapeños or a sprinkle of cayenne pepper to the filling!
What should I serve with them? These stuffed peppers are fantastic on their own, but you can serve them with a zesty dipping sauce or a fresh salad for a complete appetizer experience!
Storage & Reheating Instructions
If you happen to have any leftovers (which is rare, trust me!), storing them properly is key to keeping that deliciousness intact. Place your Cream Cheese Stuffed Mini Peppers in an airtight container and pop them in the fridge, where they’ll stay fresh for about 3 days. When you’re ready to enjoy them again, just preheat your oven to 350°F (175°C) and heat them for about 10 minutes, or until warmed through. You can also toss them in the microwave for a quick reheat, but I recommend the oven for that perfect crispy finish. Enjoy every bite!
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