A delightful appetizer featuring vibrant mini peppers st￭ with a creamy cheese filling and baked to perfection.
Ingredients
Scale:
20 mini sweet peppers (mix of colors, red, yellow, and orange)
8 oz cream cheese, softened
1 cup shredded cheese (cheddar or a cheese blend)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Salt and pepper to taste
Chopped fresh herbs (such as parsley or chives) - optional
Crushed red pepper flakes for added spice - optional
Instructions
Preheat your oven to 375°F (190°C).
Rinse the mini peppers under cold water and dry them thoroughly. Slice each mini pepper in half lengthwise and remove the seeds and membranes.
In a mixing bowl, combine the softened cream cheese, shredded cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth and creamy.
Using a spoon or piping bag, fill each pepper half with the cream cheese filling. Ensure the filling is slightly heaped on top.
Place the st￭ mini peppers on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until the peppers are tender and the cheese is melted and golden brown.
Once baked, let the mini pepper poppers cool for a few minutes. If desired, garnish with chopped fresh herbs and red pepper flakes before serving.
