Description
Quick cheese-stuffed mini peppers ready in 5 minutes. Crunchy sweet peppers filled with creamy herbed cheese make the perfect high-protein snack.
Ingredients
- 12 mini sweet bell peppers (mixed colors)
- 8 ounces cream cheese, softened to room temperature
- ½ cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ⅝ teaspoon salt
- Extra chopped chives (for garnish)
- Crushed red pepper flakes (optional, for garnish)
Instructions
- Slice each mini pepper in half lengthwise and carefully remove all seeds and membranes with a small spoon.
- Combine softened cream cheese, cheddar cheese, and Parmesan cheese in a medium mixing bowl.
- Add chopped chives, parsley, garlic powder, onion powder, black pepper, and salt to the cheese mixture.
- Stir the filling ingredients together with a spatula or beat with an electric mixer until completely smooth and well combined.
- Use a small spoon or piping bag to fill each pepper half generously with the herbed cheese mixture, creating a slight mound.
- Arrange the stuffed peppers on a serving platter and garnish with extra chopped chives or a sprinkle of crushed red pepper flakes if desired.
Notes
- Bring cream cheese to room temperature for at least 30 minutes before mixing to ensure a smooth, lump-free filling.
- Choose peppers that sit flat when halved so they do not tip over on the serving platter.
- Use a piping bag fitted with a large round tip for neater, faster filling and a more professional presentation.
- Make the filling up to 2 days ahead and store refrigerated; stuff peppers just before serving for maximum crunch.
- For variety, use a mix of red, yellow, and orange mini peppers to create a colorful display.
- Serve immediately or refrigerate covered for up to 2 hours before serving.
- Store unfilled pepper halves and cheese filling separately in airtight containers for up to 3 days.
- If warming, bake filled peppers at 400°F for 8 to 10 minutes, then broil for 1 to 2 minutes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer/Snack
- Method: No-Bake/Assembly
- Cuisine: American