Stuffed Mini Peppers are a delightful and versatile appetizer or light meal, offering a flavorful and healthy way to enjoy a burst of taste in every bite. This easy-to-make recipe is perfect for gatherings, parties, or simply a quick weeknight treat, making them a go-to in any culinary repertoire.
Key Ingredients for Stuffed Mini Peppers
- 12-15 assorted mini bell peppers (red, yellow, orange, green)
- 8 ounces cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh chives
- 2 cloves garlic, minced
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional toppings: crumbled cooked bacon, a drizzle of hot sauce, a sprinkle of chopped parsley
How to Make Stuffed Mini Peppers
These Stuffed Mini Peppers are a
culinary marvel of simplicity and
flavor, promising a truly satisfying
experience. Their delightful simplicity,
combined with a rich, creamy filling and
vibrant, tender peppers, makes them
irresistible. Expect to spend about 15
minutes on preparation and 20–25
minutes on baking, creating a delicious
dish in under an hour.
Step-by-Step Instructions
Preheat and Prepare the Peppers: Preheat your oven to 375°F (190°C). Wash the mini bell peppers thoroughly. To prepare them for stuffing, carefully slice each pepper in half lengthwise. Using a small spoon or your fingers, gently remove the seeds and membranes from the inside of each pepper half. Arrange the hollowed-out pepper halves on a baking sheet lined with parchment paper, cut-side up.
Create the Creamy Filling: In a medium bowl, combine the softened cream cheese, shredded sharp cheddar cheese, chopped fresh chives, minced garlic, and smoked paprika. Mix these ingredients together until they are well combined and form a smooth, cohesive filling. Season the mixture with salt and freshly ground black pepper to your liking.
Stuff the Peppers: Using a small spoon, carefully fill each mini pepper half with the cream cheese mixture. Pack the filling generously but avoid overstuffing, ensuring the peppers can still hold their shape. Aim for a beautiful mound of filling in each pepper.
Bake the Stuffed Mini Peppers: Place the baking sheet with the stuffed peppers into the preheated oven. Bake for 20-25 minutes, or until the peppers are tender-crisp and the filling is heated through and lightly golden on top. Keep an eye on them to prevent the edges from burning.
Add Optional Toppings (if using): Once the peppers are out of the oven, you can add your desired optional toppings. Sprinkle with crumbled cooked bacon for a savory crunch, drizzle with your favorite hot sauce for a kick, or garnish with freshly chopped parsley for a pop of color and freshness.
Serve and Enjoy: Allow the Stuffed Mini Peppers to cool slightly before serving. They are best enjoyed warm, allowing the creamy filling to meld perfectly with the slightly sweet, tender peppers.
Why You’ll Love This Stuffed Mini Peppers
You’ll adore these Stuffed Mini Peppers for their vibrant colors and incredibly satisfying creamy filling, making them a visual and tastebud delight. Unlike a heavier appetizer, these offer a lighter, healthier alternative that doesn’t compromise on flavor, proving that delicious can also be good for you. The star of the show is the luscious, savory cheese mixture that perfectly complements the natural sweetness of the peppers, all while being remarkably budget-friendly to make at home.
Imagine popping one of these colorful gems into your mouth – the tender pepper giving way to a warm, gooey, perfectly seasoned filling. They’re a far cry from the often-overlooked raw veggies at parties, offering a much more substantial and exciting culinary experience, akin to a mini stuffed mushroom but with a refreshing twist. So, go ahead, gather your ingredients and bring this delightful dish to your next gathering or enjoy it as a delightful snack – your taste buds will thank you!
Storing and Reheating Tips
Storing:
- Allow the Stuffed Mini Peppers to cool completely before storing.
- Transfer any leftover stuffed peppers to an airtight container.
- Store in the refrigerator for up to 3-4 days.
Reheating:
- Oven Method (Recommended): Preheat your oven to 325°F (160°C). Arrange the leftover stuffed peppers on a baking sheet and reheat for 10-15 minutes, or until warmed through and the filling is once again soft and creamy. This method helps maintain their texture best.
- Microwave Method: Place a few stuffed peppers on a microwave-safe plate and heat on medium power in 30-second intervals until warmed through. Be cautious not to overheat, as this can make the peppers mushy.
- Freezing: While not ideal for optimal texture, you can freeze cooled stuffed peppers. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe container or bag. Reheat directly from frozen in the oven at 325°F (160°C) for about 20-25 minutes, or until heated through.
Final Thoughts
These Stuffed Mini Peppers are a testament to how simple ingredients can create something truly extraordinary. Encourage everyone to give this recipe a try; it’s a fun, flavorful, and approachable dish that’s sure to become a new favorite.
Stuffed Mini Peppers
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Wash the mini bell peppers thoroughly. To prepare them for stuffing, carefully slice each pepper in half lengthwise. Using a small spoon or your fingers, gently remove the seeds and membranes from the inside of each pepper half. Arrange the hollowed-out pepper halves on a baking sheet lined with parchment paper, cut-side up.12-15 assorted mini bell peppers
- In a medium bowl, combine the softened cream cheese, shredded sharp cheddar cheese, chopped fresh chives, minced garlic, and smoked paprika. Mix these ingredients together until they are well combined and form a smooth, cohesive filling. Season the mixture with salt and freshly ground black pepper to your liking.8 ounces cream cheese, 1/2 cup shredded sharp cheddar cheese, 1/4 cup chopped fresh chives, 2 cloves garlic, 1/4 teaspoon smoked paprika, salt
- Using a small spoon, carefully fill each mini pepper half with the cream cheese mixture. Pack the filling generously but avoid overstuffing, ensuring the peppers can still hold their shape. Aim for a beautiful mound of filling in each pepper.
- Place the baking sheet with the stuffed peppers into the preheated oven. Bake for 20-25 minutes, or until the peppers are tender-crisp and the filling is heated through and lightly golden on top. Keep an eye on them to prevent the edges from burning.
- Once the peppers are out of the oven, you can add your desired optional toppings. Sprinkle with crumbled cooked bacon for a savory crunch, drizzle with your favorite hot sauce for a kick, or garnish with freshly chopped parsley for a pop of color and freshness.Optional toppings
- Allow the Stuffed Mini Peppers to cool slightly before serving. They are best enjoyed warm, allowing the creamy filling to meld perfectly with the slightly sweet, tender peppers.