Description
Delightful cream cheese stuffed mini sweet peppers, perfect as a colorful appetizer or snack. These vibrant peppers are halved, seeded, and filled with a flavorful mixture of cream cheese, garlic powder, chives, and black pepper, then baked to creamy perfection with a light drizzle of olive oil.
Ingredients
Scale
Ingredients
- 12 mini sweet peppers (assorted colors)
- 8 oz cream cheese (softened)
- 1 teaspoon garlic powder
- 2 tablespoons chives (finely chopped)
- 1/2 teaspoon black pepper (freshly ground)
- 1 tablespoon olive oil
- Salt, to taste (optional)
Instructions
- Gather Ingredients: Collect all ingredients including mini sweet peppers, softened cream cheese, garlic powder, chives, black pepper, olive oil, and salt (if using) to ensure a smooth preparation process.
- Prepare the Peppers: Wash the mini sweet peppers thoroughly under running water. Slice each pepper in half lengthwise and carefully remove all seeds to create clean cavities for the filling.
- Make Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese with garlic powder, finely chopped chives, and freshly ground black pepper. Mix thoroughly to create a smooth, evenly flavored filling. Add salt if desired and mix again.
- Stuff the Peppers: Using a spoon or small scoop, fill each pepper half generously with the prepared cream cheese mixture, ensuring each cavity is nicely packed without overflowing.
- Bake the Stuffed Peppers: Arrange the stuffed mini peppers on a baking sheet lined with parchment paper or a lightly greased baking pan. Drizzle the olive oil evenly over the tops of the stuffed peppers. Place in a preheated oven at 375°F (190°C) and bake for 20-25 minutes until the peppers are tender and the filling is warmed through and slightly golden on top.
Notes
- You can substitute chives with fresh parsley or green onions for a different herb flavor.
- Make sure cream cheese is softened to easily blend with spices and herbs.
- Serve warm as an appetizer or chilled for a refreshing snack.
- Optionally, add a pinch of red pepper flakes to the filling for a little heat.
- Use fresh mini sweet peppers for the best taste and texture.
