Easy Cream Cheese Stuffed Mini Peppers (Print version)
Colorful mini sweet peppers stuffed with creamy cheese filling, ready in 15 minutes with no cooking required.
# Ingredients:
For the peppers
01 -
12-16 mini sweet peppers (about 1 lb / 450g)
02 -
1 tablespoon everything bagel seasoning (for topping)
03 -
1 tablespoon chopped fresh chives (for garnish)
For the filling
04 -
8 oz (225g) cream cheese, softened
05 -
1 cup (100g) shredded sharp cheddar cheese
06 -
2 tablespoons chopped fresh chives
07 -
1/2 teaspoon garlic powder
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon black pepper
# Instructions:
01 -
Rinse the mini sweet peppers and pat them dry. Slice each one in half lengthwise. Use a small spoon or your thumb to scrape out the seeds and white ribs. Leave the stems attached for a prettier presentation if you like.
02 -
In a medium bowl, beat the softened cream cheese, shredded cheddar, chopped chives, garlic powder, salt, and black pepper together until smooth and well combined. A handheld mixer speeds this up, but a sturdy spoon works fine.
03 -
Transfer the cream cheese mixture to a zip-top bag or piping bag. Snip the corner and squeeze the filling into each pepper half, filling it just slightly mounded. Alternatively, use a small spoon to pack the filling in.
04 -
Arrange the stuffed peppers on a serving platter. Sprinkle with everything bagel seasoning and garnish with extra chopped chives. Chill for ten minutes if time allows, then serve.
# Good to know:
01 -
For a warm version, bake at 400°F for 15 minutes until the cheese is melted.
02 -
Best served within a few hours of stuffing for maximum crunch.