Appetizers hold a special place in my heart, and let me tell you, cream cheese stuffed mini peppers are always a showstopper! There’s something about those colorful little bites that draws everyone in at gatherings. I remember the last time I made them for a friend’s get-together; they disappeared faster than I could replenish the platter! The combination of sweet peppers and creamy filling is just irresistible. Plus, they’re so easy to whip up, making them my go-to for any occasion. Trust me, once you serve these, your friends will be begging for the recipe! They’re not just appetizers; they’re a delightful experience that everyone can enjoy.
Ingredients
- 12 mini sweet peppers, halved and seeded
- 8 oz cream cheese, softened to room temperature
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt
How to Prepare Cream Cheese Stuffed Mini Peppers
Preheat the Oven
First things first, let’s get that oven ready! Preheating is super important because it ensures that your stuffed mini peppers cook evenly and come out perfectly tender. Set your oven to 375°F (190°C) and let it warm up while you prepare the rest of your ingredients. This way, when you pop those peppers in, they’ll start cooking right away!
Prepare the Mini Peppers
Now, onto the mini peppers! Grab your vibrant little beauties and carefully slice each one in half lengthwise. Don’t forget to scoop out the seeds and membranes; this will give you a nice, clean space to fill them up with that creamy goodness. Make sure to keep the halves intact so they hold all that delicious filling later on!
Make the Filling
In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, black pepper, and salt. Use a fork or a spatula to mix everything together until it’s smooth and creamy. You want that filling to be nice and spreadable, so if it feels a bit too stiff, just give it a little more love until it’s perfectly blended!
Stuff the Peppers
It’s time for the fun part—stuffing! Take a spoon or a piping bag (if you’re feeling fancy) and generously fill each pepper half with the cheese mixture. Don’t be shy; make sure to pack it in there! If you have a little overflow, that’s just fine. It’ll melt and create a delicious cheesy crust as they bake.
Bake the Stuffed Peppers
Place the stuffed mini peppers on a baking sheet, making sure they’re not overcrowded. Pop them into your preheated oven and bake for about 15-20 minutes. You’ll know they’re done when the peppers are tender and the filling is bubbly and lightly golden. Just imagine that delightful aroma filling your kitchen—yum!
Why You’ll Love Cream Cheese Stuffed Mini Peppers
- Quick prep time: You can whip these up in just about 15 minutes!
- Super easy to make: Even if you’re a kitchen newbie, you’ll feel like a pro with this simple recipe.
- Flavor-packed: The combination of sweet peppers and creamy filling is simply irresistible.
- Vegetarian-friendly: Perfect for your veggie-loving friends and family!
- Great for parties: These colorful bites are always a crowd-pleaser and look gorgeous on any platter.
- Customizable: Mix and match cheeses and herbs to create your perfect flavor profile!
- Make-ahead option: Prepare them in advance and bake just before your guests arrive.
Tips for Success
Alright, let’s make sure your cream cheese stuffed mini peppers turn out absolutely perfect! Here are some of my favorite pro tips that I swear by:
- Use room temperature cream cheese: This is key! When your cream cheese is at room temperature, it mixes more easily with the other ingredients, resulting in a smooth and creamy filling. So, don’t forget to take it out of the fridge ahead of time!
- Experiment with cheeses: While cheddar is delicious, don’t hesitate to get creative! Try mixing in some mozzarella for a melty texture, or even a bit of feta for a tangy twist. The world of cheese is your oyster!
- Add fresh herbs: For an extra burst of flavor, toss in some fresh herbs like basil, parsley, or dill into the filling. It elevates the dish and adds a lovely freshness that everyone will appreciate.
- Don’t skimp on seasoning: The right amount of seasoning can make all the difference. Taste your filling before stuffing; you want it to be flavorful and zesty! Adjust salt and pepper as needed.
- Make ahead for convenience: These stuffed peppers can be prepared a day in advance. Just stuff them, cover, and refrigerate. Then, pop them in the oven right before your guests arrive for that fresh-out-of-the-oven taste!
- Keep an eye on the baking time: Every oven is a little different, so check your peppers a couple of minutes before the recommended time. You want them tender but not mushy, with the filling bubbly and slightly golden.
With these tips in your back pocket, you’ll be well on your way to making the best stuffed mini peppers ever! Enjoy the process and happy cooking!
Variations
If you’re like me, you love mixing things up in the kitchen! Here are some fun variations for your cream cheese stuffed mini peppers that’ll keep things exciting:
- Cheesy Italian: Swap out the cheddar for a blend of mozzarella and parmesan. Add some Italian seasoning or a sprinkle of red pepper flakes for that classic Italian flair!
- Spicy Southwest: Mix in some diced jalapeños or a pinch of cayenne pepper into the filling for a spicy kick. Top with crumbled tortilla chips after baking for a delightful crunch.
- Herb Garden: Incorporate fresh herbs like thyme, oregano, or chives into the cream cheese mixture. This adds a lovely depth of flavor that’s fresh and vibrant!
- Greek Delight: Combine feta cheese with the cream cheese for a tangy twist. Toss in some chopped olives and sun-dried tomatoes for that Mediterranean vibe.
- Veggie-Packed: Want to sneak in some veggies? Finely chop some spinach, zucchini, or mushrooms and mix them into the filling. This not only boosts nutrition but also adds great texture!
- Buffalo Style: Stir in some buffalo sauce into the cream cheese mixture for a spicy, tangy treat. Serve with celery sticks on the side for a perfect pairing!
Feel free to get creative and customize these little beauties to your taste. The possibilities are endless, and I can’t wait to hear what delicious combinations you come up with!
Storage & Reheating Instructions
Alright, let’s talk about how to keep those delicious cream cheese stuffed mini peppers fresh and tasty for later! If you happen to have any leftovers (which is rare in my house), here’s what you should do:
- Storing Leftovers: Allow the stuffed peppers to cool completely before storing. Place them in an airtight container and keep them in the refrigerator. They’re best enjoyed within 3-4 days, but they might not last that long—they’re just too good!
- Freezing for Future Enjoyment: If you want to save some for a later date, these mini peppers freeze beautifully! Just make sure to freeze them in a single layer on a baking sheet first. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. When you’re ready to eat, you can bake them straight from the freezer—no need to thaw!
- Reheating: To reheat, simply pop them back in the oven at 375°F (190°C) for about 10-15 minutes or until warmed through. This helps keep the peppers tender and the filling creamy. If they’re frozen, you might need a few extra minutes, so just keep an eye on them!
By following these storage and reheating tips, you can enjoy your cream cheese stuffed mini peppers anytime the craving strikes! Trust me, they’ll be just as scrumptious as when you first made them.
Nutritional Information
When it comes to enjoying cream cheese stuffed mini peppers, it’s always good to know what you’re biting into! However, keep in mind that nutritional values can vary significantly based on the specific brands and types of ingredients you choose to use. While I can give you a general idea, these numbers are approximate and should be taken as a guideline rather than exact values.
- Serving Size: 2 stuffed pepper halves
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
So, whether you’re enjoying these as a snack or serving them at a party, you can feel good about indulging in these vibrant bites. Just remember to adjust according to your ingredient choices for the most accurate count!
FAQs about Cream Cheese Stuffed Mini Peppers
Can I make these ahead of time?
Absolutely! You can prepare the stuffed mini peppers a day in advance. Just assemble them, cover them tightly, and pop them in the fridge. Bake them just before serving for that fresh-out-of-the-oven taste!
How do I freeze them?
Freezing is a great way to enjoy these little gems later! After stuffing the peppers, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months!
Can I use different cheeses?
Of course! Feel free to switch things up with your favorite cheeses. Cream cheese pairs well with mozzarella, feta, or even pepper jack for a spicy kick. Mix and match to find your perfect blend!
What if I don’t have green onions?
No worries! If you’re out of green onions, you can use chopped chives, shallots, or even a sprinkle of onion powder for a similar flavor. Get creative with what you have on hand!
Are these gluten-free?
Yes, cream cheese stuffed mini peppers are naturally gluten-free, making them a great option for gluten-sensitive friends. Just double-check any additional ingredients you might add!
How can I make them spicier?
If you love heat, try adding diced jalapeños or a splash of hot sauce to the cheese filling. You can also sprinkle some cayenne pepper for an extra kick. Spice it up to your heart’s content!
Can I serve them cold?
You can, but they’re best warm right out of the oven! If you want to serve them cold, just know they may lose a bit of that gooey, melty goodness. Still delicious, though!
Cream Cheese Stuffed Mini Peppers: 5 Irresistible Bites
- Temps Total: 35 minutes
- Rendement: 24 stuffed pepper halves 1x
- Alimentation: Végétarien
Description
Cream cheese stuffed mini peppers are a delicious appetizer that combines sweet peppers with creamy filling.
Ingrédients
- 12 mini sweet peppers
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the mini peppers in half and remove the seeds.
- In a bowl, mix the cream cheese, cheddar cheese, green onions, garlic powder, black pepper, and salt.
- Stuff each pepper half with the cheese mixture.
- Place the stuffed peppers on a baking sheet.
- Bake for 15-20 minutes or until the peppers are tender.
- Serve warm.
Notes
- You can use different cheeses for variation.
- Add herbs for extra flavor.
- These can be made ahead of time and baked before serving.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Appetizer
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 2 stuffed pepper halves
- Calories: 150
- Sucre: 2g
- De Sodium: 250mg
- La graisse: 10g
- Graisses Saturées: 6g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 6g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 30mg
Mots-clés: cream cheese stuffed mini peppers, appetizer, mini peppers, stuffed peppers
