Description
Delicious protein-packed cheese stuffed mini sweet peppers, perfect as a savory snack or appetizer. These colorful peppers are filled with a creamy blend of cream cheese, cheddar, and feta, seasoned with garlic and onion powder, then baked until bubbly and tender.
Ingredients
Scale
Peppers
- 12 mini sweet peppers
Cheese Filling
- 8 ounces (225 grams) cream cheese, softened
- 1 cup (100 grams) shredded cheddar cheese
- 1/2 cup (50 grams) crumbled feta cheese
Seasonings & Garnish
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 grams) garlic powder
- 1/2 teaspoon (2.5 grams) onion powder
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the stuffed peppers.
- Prepare the Peppers: Wash the mini sweet peppers thoroughly under running water, then pat them dry with a clean towel to remove excess moisture.
- Slice and Clean Peppers: Slice each mini pepper lengthwise in half, and remove all seeds and membranes carefully to create a hollow cavity for stuffing.
- Make Cheese Mixture: In a mixing bowl, combine the softened cream cheese, shredded cheddar, and crumbled feta cheese. Mix well until fully blended into a smooth filling.
- Season Filling: Add olive oil, garlic powder, onion powder, salt, and pepper to the cheese mixture. Stir thoroughly to ensure the seasonings are evenly distributed.
- Stuff the Peppers: Using a spoon or small spatula, fill each pepper half with the cheese mixture, mounding the cheese slightly above the edges for a generous filling.
- Arrange on Baking Sheet: Place the stuffed peppers on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Bake: Bake the peppers in the preheated oven for 12-15 minutes or until the cheese is bubbly and the peppers are tender yet still hold their shape.
- Cool Slightly: Remove the baking sheet from the oven and let the peppers cool for a few minutes to set the filling.
- Garnish and Serve: Sprinkle chopped fresh parsley or chives over the peppers for added color and flavor. Serve warm as a healthy and satisfying protein snack or appetizer.
Notes
- You can substitute or add other herbs such as basil or oregano for extra flavor.
- Ensure the peppers are dried well after washing to prevent sogginess during baking.
- For a spicier version, add a pinch of crushed red pepper flakes to the cheese filling.
- These stuffed peppers can be prepared ahead and refrigerated; bake just before serving.
