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Cream Cheese Stuffed Mini Peppers

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Delightful mini peppers filled with creamy, garlicky cream cheese, perfect for parties or as a quick snack.

Ingredients

Scale
  • 12 mini sweet peppers (assorted colors)
  • 8 oz cream cheese (softened)
  • 1 teaspoon garlic powder
  • 2 tablespoons chives (finely chopped)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 tablespoon olive oil
  • Salt, to taste (optional)

Instructions

  1. Gather Your Ingredients: Collect all ingredients including mini sweet peppers, softened cream cheese, garlic powder, chives, black pepper, olive oil, and salt (if using) to ensure a smooth preparation process.
  2. Prep the Peppers: Wash the mini sweet peppers thoroughly under running water. Slice each pepper in half lengthwise and carefully remove all seeds to create clean cavities for the filling.
  3. Create the Creamy Filling: In a mixing bowl, combine the softened cream cheese with garlic powder, finely chopped chives, and freshly ground black pepper. Mix thoroughly to create a smooth, evenly flavored filling. Add salt if desired and mix again.
  4. Stuff the Peppers: Using a spoon or small scoop, fill each pepper half generously with the prepared cream cheese mixture, ensuring each cavity is nicely packed without overflowing.
  5. Arrange and Drizzle: Arrange the stuffed mini peppers on a baking sheet lined with parchment paper or a lightly greased baking pan. Drizzle the olive oil evenly over the tops of the stuffed peppers.
  6. Bake to Perfection: Place in a preheated oven at 375°F (190°C) and bake for 20-25 minutes until the peppers are tender and the filling is warmed through and slightly golden on top.

Notes

These stuffed mini peppers can be served with a refreshing dip like tzatziki or ranch dressing. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/cream-cheese-stuffed-mini-peppers/

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