Creamy Stuffed Mini Peppers with Cheese
A quick and easy recipe featuring mini sweet peppers stuffed with a creamy blend of cream cheese and shredded mozzarella, perfect for snacks, light dinners, or party appetizers.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 12–15 mini sweet peppers, washed and halved lengthwise, seeds removed
- 8 ounces cream cheese, softened
- ½ cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- 1 tablespoon fresh parsley or chives, finely chopped (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse mini sweet peppers and slice each one in half lengthwise. Remove seeds and membranes.
- In a medium bowl, combine softened cream cheese, shredded mozzarella, garlic powder, salt, and pepper. Mix until smooth. Stir in fresh herbs if using.
- Stuff each pepper half generously with the cheese mixture using a spoon or small cookie scoop.
- Place stuffed peppers cut side up on a parchment-lined baking sheet, spacing them evenly.
- Bake for 15-18 minutes until cheese is melted and slightly golden, and peppers are tender but still firm.
- Remove from oven and let cool for a few minutes. Optionally, sprinkle extra fresh herbs on top before serving.
Notes
Make sure cream cheese is softened to avoid lumps. Remove seeds carefully to keep peppers sweet and avoid bitterness. Watch oven closely to prevent overcooking. For a crispy cheese top, broil 1-2 minutes at the end but watch carefully. Can add herbs, spices, or cooked bacon bits for variations. Vegan and dairy-free alternatives can be used by substituting cream cheese and shredded cheese.
Nutrition
- Serving Size: About 3 stuffed pepp
- Calories: 180
- Fat: 14
- Carbohydrates: 5
- Fiber: 2
- Protein: 7
Keywords: mini peppers, stuffed peppers, cream cheese, mozzarella, easy dinner, appetizer, snack, quick recipe, party food