Description
Colorful mini bell peppers stuffed with a creamy, cheesy filling, baked until golden and bubbly—a perfect appetizer or side dish!
Ingredients
Scale
- 12 mini bell peppers, halved and deseeded
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the cream cheese, cheddar cheese, Parmesan cheese, chives, parsley, garlic powder, salt, and pepper. Mix until smooth and well combined.
- Spoon the cream cheese mixture into each halved mini bell pepper, filling them generously.
- Place the stuffed peppers on the prepared baking sheet and drizzle lightly with olive oil.
- Bake for 15-20 minutes, or until the peppers are tender and the cheese mixture is golden and bubbly.
- Remove from the oven and allow to cool slightly before serving.
Notes
These can be made ahead of time and baked just before serving!
- Prep Time: 10 minutes
- Cook Time: 20 minutes