Cream Cheese Stuffed Mini Peppers
This cream cheese stuffed mini peppers is the BEST. Easy recipe to serve as an appetizer/main dish, in a party or weeknight dinner.
Servings: 4 Servings
Calories: 408kcal
Ingredients
- 12 mini peppers
- 8 oz cream cheese softened
- ½ cup sharp cheddar cheese
- 2 tablespoon mayonnaise
- 1 teaspoon garlic powder
- ½ cup quinoa /rice-cooked
- 1 teaspoon red pepper flakes
- ⅙ teaspoon salt
Instructions
Prepping the peppers
- Preheat the oven to 375°F.
- Slice the mini peppers into half.
- Place them in the baking tray by placing the open side facing upwards.
- And bake it in the oven for 5-7 minutes or until the edges wilts.
- Remove it from the oven, and allow it to cool down.
Make the filling
- In a mixing bowl, add cream cheese, sharp cheddar cheese, mayonnaise, garlic powder, cooked quinoa, red pepper flakes, and salt.
- Stir until all the ingredients combined together.
Stuff the mixture
- Use a small spoon to scoop the cream cheese mixture and fill the cavity of the pepper.
- And fill the rest of the mini peppers as well.
Bake
- Arrange the cream cheese stuffed peppers in the baking tray without crowding.
- And bake it for up to 10-12 minutes or until the cheese starts turning golden brown on the top.
- Remove it from the oven and Enjoy!!
Notes
- Use sweet mini peppers to keep the heat low, and adjust red pepper flakes to your spice preference.
- Leftovers can be repurposed into nachos, soups, or chili, stored in the fridge for up to three days, or frozen for up to three months.
- To reheat, thaw in the fridge overnight or microwave for 30 seconds. Use an oven or air fryer at 375°F until the cheese bubbles.
Nutrition
Calories: 408kcal | Carbohydrates: 23g | Protein: 11g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 425mg | Potassium: 403mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3689IU | Vitamin C: 108mg | Calcium: 174mg | Iron: 2mg
