Cream Cheese Stuffed Mini Peppers
Cream cheese stuffed mini peppers are a colorful, creamy, and naturally sweet appetizer that looks beautiful on any party platter. Roasted mini peppers become tender and slightly caramelized, while the cheese filling adds a savory balance. This vegetarian recipe is easy to prepare and works especially well for potlucks, holidays, and casual entertaining.
Ingredients
- 12 mini sweet peppers
- 8 ounces cream cheese (softened)
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped green onions
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Salt and black pepper (to taste)
- Chopped parsley (optional)
Instructions
- Preheat the oven to 400°F. Wash the mini peppers, cut them in half lengthwise, and remove the seeds. In a medium bowl, combine cream cheese, cheddar cheese, green onions, garlic powder, smoked paprika, salt, and pepper. Spoon the filling into each pepper half and place them on a lined baking sheet. Bake for 15 to 18 minutes, until the peppers soften and the filling is warm. For a lightly browned top, broil for one additional minute.
Notes
Serve the peppers warm as finger food or add them to a larger appetizer platter. Garnish with chopped parsley or extra green onions. For more spice, mix diced jalapeño or a few drops of hot sauce into the filling.