Cheese Stuffed Mini Peppers Recipe
Introduction
Cheese Stuffed Mini Peppers make a delightful and colorful appetizer that’s both creamy and mildly spicy. These bite-sized treats are perfect for parties or a simple snack that feels special with minimal effort.
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°F. Line a cookie sheet with parchment paper and set it aside.
- Step 2: Cut the stems off the top of each mini sweet pepper. Use a spoon to scrape out any remaining seeds inside the peppers.
- Step 3: In a small mixing bowl, use a hand mixer to combine the cream cheese and unwrapped Laughing Cow cheeses. Mix until the mixture is creamy and well blended.
- Step 4: Add the diced green chilis to the cheese mixture and continue mixing for about 30 seconds to distribute evenly.
- Step 5: Fill a cake piping bag or a quart-sized Ziploc bag with the cheese mixture. Snip a small corner off the bag’s tip. Insert the bag into each pepper and gently squeeze to fill with cheese. Avoid overfilling—stop when the cheese reaches just below the top of the pepper.
- Step 6: Place the filled peppers on the prepared cookie sheet and bake in the oven for 25 minutes.
- Step 7: Allow the peppers to cool for 5-10 minutes before serving to let the filling set slightly.
Tips & Variations
- For extra flavor, add a pinch of garlic powder or smoked paprika to the cheese mixture before filling the peppers.
- Substitute the green chilis with finely chopped jalapeños if you prefer more heat.
- Use a variety of mini sweet pepper colors to make the dish more visually appealing.
- If you don’t have a piping bag, a small spoon works just fine for filling the peppers.
Storage
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F for 10 minutes or until warmed through. Avoid microwaving, as it can make the peppers soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these ahead of time?
Yes, you can stuff the peppers a few hours ahead and keep them covered in the fridge. Bake them just before serving for the best texture and freshness.
Can I use other types of cheese?
Absolutely. Cream cheese blends well with many smooth, soft cheeses like ricotta or goat cheese. Just ensure the cheese mixture is creamy enough to pipe into the peppers.
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Cheese Stuffed Mini Peppers Recipe
- Total Time: 40 minutes
- Yield: Approximately 20–25 stuffed mini peppers 1x
- Diet: Low Fat
Description
These Cheese Stuffed Mini Peppers are a delightful appetizer featuring sweet mini peppers filled with a creamy blend of cream cheese, Laughing Cow cheese, and diced green chilis. Baked to perfection, these bites offer a smooth, flavorful, and slightly spicy treat that’s perfect for parties or a tasty snack.
Ingredients
Peppers
- 1 bag mini sweet peppers
Cheese Filling
- 8 oz block cream cheese
- 6 oz creamy light Laughing Cow Cheese
- 4 oz diced green chilis
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Line a cookie sheet with parchment paper and set aside for easy cleanup.
- Prepare Peppers: Cut the stems off the top of each mini pepper. Use a spoon to carefully scrape out any seeds and membranes from inside, creating space for the filling.
- Mix Cheese Filling: In a small mixing bowl, combine the cream cheese and unwrapped Laughing Cow cheeses. Use a hand mixer to whip the cheeses together until the mixture is creamy and well combined.
- Add Chilis: Add the diced green chilis to the cheese mixture and continue mixing for about 30 seconds to evenly incorporate the flavors.
- Fill Peppers: Transfer the cheese mixture into a cake piping bag or a quart-sized Ziploc bag. Snip a small corner off the bag, then carefully pipe the cheese filling into each pepper, filling just to the top without overfilling.
- Bake: Place the filled peppers on the prepared cookie sheet and bake in the preheated oven for 25 minutes, allowing the cheese to melt and slightly brown.
- Cool and Serve: Remove the peppers from the oven and let them cool for 5 to 10 minutes before serving to allow the filling to set slightly for easier handling and better flavor.
Notes
- For extra spice, consider adding a pinch of cayenne or chili powder to the cheese mixture.
- You can substitute the Laughing Cow cheese with any similar soft cheese if unavailable.
- These peppers can be served warm or at room temperature.
- Use parchment paper to prevent sticking and make clean-up effortless.
- To make this recipe dairy-free, try using plant-based cream cheese alternatives, though flavor and texture will vary.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: cheese stuffed mini peppers, baked stuffed peppers, cream cheese appetizer, party snacks, sweet mini peppers
