Cheese Stuffed Mini Peppers Recipe
Introduction
These Cheese Stuffed Mini Peppers are a delightful appetizer that combines sweet, tender peppers with a creamy, cheesy filling. Perfect for parties or a tasty snack, they’re easy to prepare and bake to golden perfection.
Ingredients
- 1 bag mini sweet peppers
- 8 oz block cream cheese
- 6 oz creamy light Laughing Cow Cheese
- 4 oz diced green chilis
Instructions
- Step 1: Preheat the oven to 375°. Line a cookie sheet with parchment paper and set aside.
- Step 2: Cut the stems off the top of each pepper. Use a spoon to scrape out any remaining seeds.
- Step 3: In a small mixing bowl, use a hand mixer to blend the cream cheese and unwrapped Laughing Cow cheeses until creamy and well combined.
- Step 4: Add the diced green chilis to the cheese mixture and continue mixing for about 30 seconds.
- Step 5: Fill a cake piping bag or a quart-sized Ziploc bag with the cheese mixture. Snip a small corner off the bag.
- Step 6: Insert the bag into each pepper and gently squeeze to fill with the cheese mixture. Stop when the cheese is just barely at the top to avoid overfilling.
- Step 7: Arrange the stuffed peppers on the prepared cookie sheet and bake in the oven for 25 minutes.
- Step 8: Let the peppers cool for 5-10 minutes before serving to allow the filling to set slightly.
Tips & Variations
- For added texture, sprinkle some shredded cheddar or parmesan cheese on top before baking.
- Adjust the green chilis amount to control the spice level according to your preference.
- Try adding fresh herbs like chopped chives or parsley to the cheese mixture for extra flavor.
- If you don’t have a piping bag, use a small spoon to fill the peppers carefully.
Storage
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a preheated oven at 350° for about 5-7 minutes to warm through without drying out the filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of peppers for this recipe?
Yes, you can substitute mini sweet peppers with small bell peppers or even jalapeños if you prefer a spicier kick, but adjust the filling and baking time as needed.
Is it possible to prepare these ahead of time?
Absolutely! You can stuff the peppers and keep them refrigerated for a few hours before baking. Just bake them fresh for best texture and flavor.
PrintCheese Stuffed Mini Peppers Recipe
Delightful and creamy Cheese Stuffed Mini Peppers are a perfect appetizer or snack. Sweet mini peppers are filled with a rich mixture of cream cheese, Laughing Cow cheese, and diced green chilis, then baked until bubbly and golden. This easy-to-make recipe combines fresh veggies with creamy cheese for a flavorful bite-sized treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12–15 stuffed mini peppers 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Peppers
- 1 bag mini sweet peppers (about 12–15 peppers)
Cheese Filling
- 8 oz block cream cheese, softened
- 6 oz creamy light Laughing Cow Cheese (approximately 6 wedges), unwrapped
- 4 oz diced green chilis (about half a small can)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Peppers: Cut the stems off the top of each mini sweet pepper. Use a small spoon to carefully scrape out any remaining seeds inside the peppers to create space for the cheese filling.
- Make the Cheese Mixture: In a small mixing bowl, combine the softened cream cheese and unwrapped Laughing Cow cheese wedges. Using a hand mixer, beat until the cheeses are creamy and thoroughly combined.
- Add Green Chilis: Add the diced green chilis to the cheese mixture and continue mixing for about 30 seconds until evenly incorporated.
- Fill the Peppers: Transfer the cheese mixture into a cake piping bag or a quart-sized Ziploc bag. Snip a small corner off the bag tip to create a nozzle. Insert the bag tip into each pepper and gently squeeze to fill them with the cheese mixture. Be careful not to overfill; fill just until the cheese reaches the top.
- Bake: Place the filled peppers on the prepared cookie sheet and bake in the preheated oven for 25 minutes, until the cheese is bubbly and the peppers are tender.
- Cool and Serve: Allow the stuffed mini peppers to cool for 5-10 minutes before serving to let the filling set slightly and avoid hot cheese burns.
Notes
- For a spicier kick, use diced jalapeños instead of green chilis.
- Make sure the cream cheese is softened to ensure easy blending with the other cheeses.
- Use parchment paper on the baking sheet to prevent sticking and make cleanup simple.
- These can be served warm or at room temperature.
- If you don’t have a piping bag, a spoon or small spatula can be used to fill the peppers, though it may be messier.
Keywords: cheese stuffed mini peppers, appetizer, baked stuffed peppers, cream cheese recipe, party snacks, finger food
