Ingredients
Scale
For the Filling:
- 8 oz cream cheese, softened
- ½ cup shredded cheddar cheese (or any favorite cheese)
- ¼ cup grated Parmesan cheese
- 2 green onions, finely chopped
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika (optional)
- ½ tsp salt
- ¼ tsp black pepper
For the Peppers:
- 10 mini sweet peppers (halved lengthwise, seeds removed)
Optional Toppings:
- ¼ cup panko breadcrumbs
- 2 tbsp chopped fresh parsley
- 2 tbsp crumbled cooked bacon
- 1 tsp red pepper flakes for heat
Instructions
Prepare the Mini Peppers:
- Preheat the Oven (Optional): If baking, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Wash and Halve: Rinse the mini peppers and slice them lengthwise. Remove seeds and membranes to create a hollow space for the filling.
Make the Cream Cheese Filling:
- Mix Ingredients: In a medium bowl, combine the softened cream cheese, cheddar cheese, Parmesan cheese, green onions, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Stir until well blended and creamy.
Fill the Peppers:
- Stuff the Peppers: Using a spoon or piping bag, fill each pepper half generously with the cream cheese mixture, smoothing the top.
Add Toppings:
- Optional Garnishes: Sprinkle the stuffed peppers with panko breadcrumbs for crunch, crumbled bacon for smokiness, or fresh parsley for a pop of color.
Bake or Serve:
- Bake (Optional): Arrange the peppers on the prepared baking sheet. Bake for 15 minutes, or until the filling is warm and the peppers are slightly tender. For extra browning, broil for 1-2 minutes at the end.
- Serve Fresh (Optional): If you prefer raw peppers, skip the baking step and serve them fresh for a crisp, refreshing bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2 peppers
- Calories: 80
- Sugar: 2g
- Fat: 7g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g