Description
Cream Cheese Stuffed Peppers are a delightful appetizer featuring tender mini sweet bell peppers filled with a creamy, flavorful mixture of cream cheese, cheddar, and aromatic seasonings. Baked to perfection, these bite-sized treats offer a combination of smooth, cheesy filling and the slight sweetness of roasted peppers, making them perfect for parties or as a savory snack.
Ingredients
Scale
Peppers
- 12 mini sweet bell peppers
Filling
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- Salt to taste
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) to prepare for baking the peppers to a tender and bubbly finish.
- Prepare the peppers. Cut the tops off the mini sweet bell peppers carefully and remove all seeds to create hollow vessels for the cheese filling.
- Make the filling. In a mixing bowl, combine softened cream cheese, shredded cheddar, finely chopped green onions, minced garlic, black pepper, smoked paprika if using, and salt. Mix thoroughly until all ingredients are evenly incorporated.
- Stuff the peppers. Spoon the cheese mixture into each hollowed-out pepper, filling them generously but without overstuffing.
- Arrange on baking sheet. Place the stuffed peppers upright on a baking sheet lined with parchment paper to prevent sticking and ease cleanup.
- Bake to perfection. Bake in the preheated oven for 15 to 20 minutes, until the peppers are tender and the cheese filling is bubbly and lightly golden on top.
- Cool and serve. Remove the peppers from the oven and allow them to cool for a few minutes before serving to enjoy the perfect balance of flavors and textures.
Notes
- You can substitute the cheddar cheese with Monterey Jack or mozzarella for a milder flavor.
- To make these peppers spicier, add a pinch of cayenne pepper or chopped jalapeños to the filling.
- Serve these as appetizers at parties or as a flavorful side dish for dinner.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- For a lower fat option, use reduced-fat cream cheese and cheese.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
