Savory Herb and Cheese Stuffed Mini Peppers

These Savory Herb and Cheese Stuffed Mini Peppers are a delightful treat that combines vibrant colors and rich flavors into a bite-sized package. Perfect for parties, gatherings, or a delicious snack, these peppers are filled with a creamy cheese mixture infused with fresh herbs, creating a wonderful contrast against the crunchy, sweet peppers.

Using mini sweet peppers not only adds a pop of color but also ensures that each bite is perfectly balanced between the sweetness of the pepper and the savory filling. Whether served warm or at room temperature, these stuffed beauties are sure to impress!

Savory Herb and Cheese Stuffed Mini Peppers

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 150 calories 10g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 8 mini sweet bell peppers
• 1 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the mini sweet peppers in half lengthwise and remove the seeds.
3. In a mixing bowl, combine the cream cheese, mozzarella, Parmesan, parsley, basil, garlic, salt, and pepper until well blended.
4. Stuff each pepper half with the cheese mixture, pressing it down gently to fill them completely.
5. Place the stuffed peppers on a baking sheet lined with parchment paper.
6. Drizzle a little olive oil over the stuffed peppers for added flavor.
7. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and the peppers are slightly softened.
8. Remove from the oven and let cool for a few minutes before serving.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving for best texture.

For a spicier kick, consider adding diced jalapeños to the cheese filling. If you’re looking to make these ahead of time, prepare and stuff the peppers, then store them in the refrigerator for up to 24 hours before baking. Serve alongside a tangy dipping sauce for added flavor.

Common mistakes include overcooking the peppers, which can make them too soft. Aim for a crisp-tender texture for the best results. You can also substitute the cheeses based on your preference; goat cheese or ricotta work wonderfully as alternatives.