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Cheese Stuffed Mini Peppers Recipe

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★★★★★

4.6 from 106 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Green Chilis: Add the diced green chilis to the cheese mixture and continue mixing for about 30 seconds until evenly incorporated.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cookwithyana.com/cheese-stuffed-mini-peppers-recipe/