Ingredients
Peppers
- 12 Mini Bell Peppers
Filling
- 8 oz Cream Cheese, softened
- 1 cup Sharp Cheddar Cheese, shredded
- 2 Tablespoons Chives, sliced
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Black Pepper
Instructions
- Prepare the peppers: Halve each mini bell pepper lengthwise and carefully remove all seeds to create cavities for the filling.
- Make the filling: In a mixing bowl, combine the softened cream cheese, shredded sharp cheddar cheese, sliced chives, garlic powder, onion powder, and black pepper until smooth and well mixed.
- Stuff the peppers: Using a small spoon, fill each pepper half generously with the cheese mixture, ensuring an even distribution.
- Serve cold or roast: For a fresh appetizer, serve the stuffed peppers chilled. For a warm version, place them on a baking sheet and roast in a preheated oven at 400°F (200°C) for 8 minutes. Then switch the oven to broil and cook for an additional 1-2 minutes until the tops turn golden brown.
- Garnish and serve: Optionally, garnish the finished stuffed peppers with extra sliced chives or a sprinkle of crushed red pepper flakes to add color and a hint of spice. Serve immediately.
Notes
- Choose mini bell peppers that are firm and vibrant for the best presentation.
- Make sure the cream cheese is softened to room temperature for easier mixing and smoother filling.
- You can customize the filling by adding cooked bacon bits or jalapeños for extra flavor.
- Store any leftovers in an airtight container in the refrigerator and consume within 2 days for freshness.
- If roasting, keep a close eye during broiling to prevent burning the cheese topping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
