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Easy Cheesy Stuffed Mini Peppers Recipe for a Quick Healthy Snack

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A quick and easy snack featuring mini sweet peppers stuffed with a creamy, cheesy filling of cream cheese and sharp cheddar, seasoned with garlic and onion powder, then roasted to perfection.

Ingredients

Scale
  • 1215 mini sweet peppers, washed and halved lengthwise, seeds removed
  • 4 ounces cream cheese, softened to room temperature
  • 1 cup sharp cheddar cheese, shredded (about 100 grams)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon fresh parsley, finely chopped (optional for garnish)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil for drizzling

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Rinse and pat dry the mini peppers. Slice each pepper in half lengthwise and carefully remove seeds and membranes. Arrange on a baking sheet, cut side up.
  3. In a mixing bowl, combine softened cream cheese, shredded cheddar, garlic powder, onion powder, salt, and black pepper. Mix until smooth and creamy.
  4. Using a small spoon or piping bag, fill each pepper half generously with the cheese mixture.
  5. Drizzle olive oil lightly over the stuffed peppers.
  6. Bake for 12-15 minutes, or until peppers are tender and cheese is bubbly and starting to brown. Watch closely after 12 minutes to avoid burning.
  7. Garnish with chopped fresh parsley if desired.
  8. Serve warm immediately for best taste.

Notes

Soften cream cheese before mixing to avoid lumps. Use fresh shredded cheddar for better melting. Do not overfill peppers to prevent cheese spillover. For extra crispness, broil 1-2 minutes at the end but watch carefully. If cheese mixture is stiff, add a teaspoon of milk or cream to loosen before stuffing. Can prep and stuff peppers up to 24 hours ahead and refrigerate. Reheat gently to avoid softening peppers too much.

Nutrition

Keywords: easy snack, cheesy stuffed peppers, mini peppers, quick snack, healthy snack, party appetizer, baked peppers