Perfect for parties or a cozy night in, these stuffed small peppers are the ultimate crowd-pleaser. Packed with flavor and easy to make, they’re sure to disappear fast!
Why This Recipe Works
- Small peppers are the perfect vessel for stuffing, offering a sweet and slightly tangy flavor that complements a variety of fillings.
- This recipe uses a simple yet flavorful mixture of cream cheese, cheddar, and spices, ensuring every bite is delicious.
- Baking the peppers brings out their natural sweetness and softens them just enough for a perfect bite.
Ingredients
- 12 small peppers, halved and seeded
- 1 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
Equipment Needed
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Instructions
Preheat and Prep
Preheat your oven to 375°F. While the oven heats, wash and dry the small peppers, then cut them in half lengthwise and remove the seeds. This ensures they’re ready to be stuffed with our delicious filling.
Mix the Filling
In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined. For an extra smooth filling, you can use a hand mixer.
Stuff the Peppers
Using a spoon or piping bag, fill each pepper half with the cheese mixture. Don’t be shy—pack it in there! The more filling, the better the flavor in every bite.
Bake to Perfection
Place the stuffed peppers on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the filling is slightly golden. Keep an eye on them to prevent overbrowning.
Serve and Enjoy
Let the peppers cool for a few minutes before serving. They’re best enjoyed warm, with the cheese slightly melted and the peppers just soft enough to bite into easily.
Tips and Tricks
For a twist, try adding cooked bacon or jalapeños to the filling for an extra kick. If you’re short on time, you can prepare the peppers and filling ahead of time and bake them just before serving. To ensure even cooking, try to select peppers that are similar in size. For a healthier version, substitute the cream cheese with Greek yogurt, though the texture will be slightly different.
Recipe Variations
- For a meaty version, mix in cooked ground beef or sausage into the cheese filling.
- Vegetarians can add quinoa or black beans for extra protein.
- Spice lovers can mix in diced jalapeños or a dash of hot sauce to the filling.
- For a Mediterranean twist, add feta cheese and olives to the mixture.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prepare the peppers and filling up to a day in advance. Just cover and refrigerate them separately, then stuff and bake when you’re ready.
Can I use a different type of cheese?
Yes, feel free to experiment with different cheeses. Pepper jack would add a nice spice, while mozzarella would give a milder flavor and gooey texture.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Summary
These stuffed small peppers are a versatile, delicious appetizer or snack that’s easy to customize. With a creamy, cheesy filling and sweet pepper base, they’re sure to be a hit.