Mini Stuffed Peppers

Brighten up your appetizer game with these irresistible Mini Stuffed Peppers! Bursting with vibrant color and flavor, these sweet pepper halves are generously stuffed with a creamy, cheesy filling made from cream cheese, sharp cheddar, Parmesan, and aromatic minced garlic. A hint of paprika and fresh parsley add a touch of warmth and freshness, while a drizzle of olive oil ensures perfect roasting. Ready in just 35 minutes, these bite-sized delights are baked to bubbly perfection, making them an ideal crowd-pleaser for gatherings or a festive side dish. Perfectly balanced between savory and sweet, this easy-to-make recipe is gluten-free, vegetarian, and sure to steal the spotlight at any meal or party!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 20 pieces Mini sweet peppers
• 8 ounces Cream cheese, softened
• 1 cup Shredded cheddar cheese
• 0.25 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped
• 2 cloves Garlic, minced
• 0.5 teaspoon Paprika
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Rinse the mini sweet peppers thoroughly under running water and pat them dry with a clean kitchen towel.

Step 3

Cut each pepper in half lengthwise, leaving the stem intact for a decorative touch. Remove and discard the seeds and membranes using a small spoon or knife.

Step 4

In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, grated Parmesan cheese, chopped parsley, minced garlic, paprika, salt, and black pepper. Mix until smooth and well combined.

Step 5

Using a small spoon or piping bag, fill each pepper half with the cheese mixture, smoothing the top with the back of the spoon.

Step 6

Place the stuffed peppers on the prepared baking sheet, making sure they are evenly spaced.

Step 7

Lightly drizzle the olive oil over the peppers to enhance roasting.

Step 8

Bake the stuffed peppers in the preheated oven for 12-15 minutes, or until the cheese filling is bubbly and slightly golden on top.

Step 9

Remove from the oven and let the peppers cool for a few minutes before serving.

Step 10

Serve warm as an appetizer or side dish, and enjoy!

Nutrition Facts

Serving size	1300.6 grams (1300.6g)

Amount per serving	% Daily Value*
Calories	1736

Total Fat 135.90g	174%
Saturated Fat 78.20g	391%
Polyunsaturated Fat 1.30g
Cholesterol 392mg	131%
Sodium 2400mg	104%
Total Carbohydrate 84.70g	31%
Dietary Fiber 22.30g	80%
Total Sugars 51.20g
Protein 62.40g	125%

Vitamin D 0IU	0%
Calcium 1362mg	105%
Iron 7mg	36%
Potassium 2603mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.5%

Protein: 13.8%

Carbs: 18.7%