Easy Cream Cheese Stuffed Peppers Appetizer Recipe
This Easy Cream Cheese Stuffed Peppers appetizer is a quick and delicious bite-sized snack perfect for parties or gatherings. Mini sweet peppers are halved and filled with a creamy, cheesy mixture seasoned with garlic powder and green onions, then baked until golden and bubbly. This flavorful, colorful appetizer is sure to be a crowd-pleaser and comes together in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 24 stuffed pepper halves (serves 8 as appetizer) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Peppers
- 12 mini sweet peppers
Filling
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 2 green onions, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare peppers: Slice the mini sweet peppers in half lengthwise, then carefully remove all seeds and membranes to create a hollow cavity for the filling.
- Make filling: In a medium-sized bowl, combine softened cream cheese, shredded cheddar cheese, garlic powder, chopped green onions, salt, and black pepper. Mix thoroughly until the mixture is smooth and creamy.
- Stuff peppers: Spoon the cheese mixture into each pepper half, filling them evenly. Use a spoon or spatula to smooth the tops for an even appearance.
- Bake: Arrange the stuffed peppers on the prepared baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the cheese is bubbly and golden brown on top.
- Serve: Remove the stuffed peppers from the oven and allow them to cool slightly before serving warm as an appetizer or snack.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing.
- You can garnish with extra chopped green onions or fresh herbs like parsley before serving.
- For extra flavor, add a pinch of smoked paprika or cayenne pepper to the cheese filling.
- This recipe can be doubled easily for larger gatherings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
Nutrition
- Serving Size: 3 stuffed pepper halves
- Calories: 140
- Sugar: 3g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: cream cheese stuffed peppers, mini stuffed peppers, easy appetizer, party snack, cheesy stuffed peppers
