Cream Cheese Stuffed Mini Peppers
Cream Cheese Stuffed Mini Peppers are filled with a creamy cheddar filling. An easy 15-minute appetizer for parties and game day snacking.
Servings: 4 Servings
Calories: 336kcal
Ingredients
- 12 mini sweet peppers
- 8 ounces cream cheese softened
- 1 cup sharp cheddar cheese shredded
- 1 tablespoon everything bagel seasoning
- ¼ teaspoon red pepper flakes (adjust to taste)
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
- Slice the mini sweet peppers in half lengthwise. Remove the stems, seeds, and ribs. Arrange the pepper halves cut-side up on the prepared baking sheet.
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, everything bagel seasoning, crushed red pepper flakes, and salt. Stir until smooth and well combined.
- Spoon the cream cheese mixture evenly into each pepper half, slightly mounding the filling.
- Bake for 10 minutes, or until the filling is heated through and lightly golden on top.
- Remove from the oven and let cool for 2–3 minutes before serving. Garnish with additional everything bagel seasoning if desired.
Notes
- For a milder version, omit the crushed red pepper flakes.
- Pepper Jack cheese can be substituted for cheddar for an extra kick of heat.
- Finely chopped chives or green onions make a great addition to the filling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 336kcal | Carbohydrates: 9g | Protein: 11g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 86mg | Sodium: 711mg | Potassium: 276mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3712IU | Vitamin C: 108mg | Calcium: 261mg | Iron: 0.5mg
