Let me tell you, mini stuffed peppers are one of my absolute favorite go-to appetizers! They’re not just adorable; they’re incredibly versatile and can be whipped up for any occasion. Whether it’s a festive gathering, a casual get-together with friends, or just a cozy night in, this mini stuffed peppers recipe never fails to impress. I remember the first time I made these for a party; my friends couldn’t get enough! The combination of creamy cheese and vibrant peppers is a true crowd-pleaser. Plus, they’re easy to customize, so you can play around with fillings and spices to suit your taste. Trust me, once you try these delightful bites, they’ll become a staple in your kitchen too!
Ingredients
- 12 mini bell peppers, tops cut off and seeds removed
- 1 cup cream cheese, softened to room temperature
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped finely
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional for a kick)
How to Prepare Instructions
Preheat and Prepare Peppers
First things first, preheat your oven to 375°F (190°C). This is super important to get those mini stuffed peppers perfectly cooked. While the oven warms up, grab your mini bell peppers. Cut off the tops carefully, making sure you don’t slice into the flesh of the peppers. Then, scoop out the seeds and any white membranes inside. You want these little beauties to be ready for their cheesy filling, so give them a good rinse and set them aside to dry while you prepare the stuffing.
Create the Cheese Mixture
Now, let’s whip up that delicious cheese mixture! In a medium-sized bowl, throw in the softened cream cheese first—this is your base. Then, add in the shredded cheddar and grated Parmesan. Next, toss in the minced garlic, chopped parsley, Italian seasoning, and a pinch of salt and pepper to taste. For a little heat, sprinkle in those red pepper flakes if you’re feeling adventurous! Mix everything together until it’s smooth and well combined. I like to use a hand mixer for a creamy texture, but a fork works just fine too. Just make sure all those flavors are evenly distributed!
Stuff the Peppers
Time to get stuffing! Grab your mini peppers and a spoon (or even a piping bag if you want to get fancy). Fill each pepper generously with the cheese mixture, but don’t overstuff—leave a little space at the top so they don’t overflow while baking. A little tip: if you use a small spatula or the back of the spoon, you can pack the filling in nicely. Arrange them snugly on a baking sheet lined with parchment paper, which makes for easy cleanup later!
Baking the Stuffed Peppers
Pop those stuffed peppers into your preheated oven and bake for about 20-25 minutes. Keep an eye on them; they’re done when the peppers are tender and the tops start to turn a lovely golden brown. That smell wafting through your kitchen? It’s pure bliss! Once baked, take them out and let them cool for a few minutes before serving. This little rest helps them hold their shape and makes them easier to handle. Now, you’re ready to enjoy these delightful bites!
Nutritional Information
Each mini stuffed pepper packs a delicious punch with approximately 120 calories, 9g of fat, 4g of protein, and 5g of carbohydrates. They also contain 2g of sugar and 200mg of sodium, making them a tasty yet balanced option for appetizers. Keep in mind that these values can vary based on the specific ingredients you use, so feel free to adjust according to your preferences. Enjoy these bites without the guilt!
Tips for Success
To really elevate your mini stuffed peppers recipe, consider using fresh herbs like basil or dill instead of parsley for a different flavor twist. If you want to adjust the spice levels, add more red pepper flakes or even some diced jalapeños for an extra kick. For a richer filling, try mixing in some crumbled feta or goat cheese—yum! And don’t forget about presentation! Arrange the stuffed peppers on a colorful platter and drizzle with a balsamic glaze or garnish with extra herbs for a pop of color. Trust me, your guests will be impressed!
Variations
There are so many fun ways to customize your mini stuffed peppers! For a twist, try using different cheese combinations like goat cheese and feta for a tangy flavor. If you’re looking to add some protein, consider mixing in cooked ground turkey, sausage, or even shredded chicken—delicious! For a vegetarian option, sautéed spinach or finely chopped mushrooms can add a nice depth of flavor. You can also switch up the herbs; fresh cilantro or chives can give a bright touch. Feeling adventurous? Add some sun-dried tomatoes or olives for a Mediterranean flair. The possibilities are endless!
Serving Suggestions
When it comes to serving your mini stuffed peppers, presentation is key! Arrange them on a beautiful platter, maybe with a sprinkle of fresh herbs on top for that extra pop. They pair wonderfully with a side of tangy dipping sauce like a zesty ranch or a creamy garlic aioli. You could also serve them alongside a fresh salad or some crunchy veggie sticks for a delightful appetizer spread. Trust me, these little beauties will steal the show!
Storage & Reheating Instructions
To store your mini stuffed peppers, let them cool completely, then place them in an airtight container. They’ll keep in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. If you’re in a hurry, you can use the microwave, but keep an eye on them to avoid sogginess. Enjoy those delicious leftovers!
FAQ Section
Can I make the mini stuffed peppers ahead of time? Absolutely! You can prepare the stuffed peppers a day in advance. Just cover them tightly and store them in the refrigerator until you’re ready to bake. This makes them perfect for parties!
What can I substitute for cream cheese? If you’re looking for a lighter option, you can use Greek yogurt or cottage cheese. These will provide a different texture but still offer that creamy goodness.
Can I freeze the stuffed peppers? Yes, you can freeze them before baking! Just make sure to wrap them tightly in plastic wrap and place them in an airtight container. When you’re ready to enjoy, bake them straight from the freezer, adding a few extra minutes to the cooking time.
What dips pair well with mini stuffed peppers? These bite-sized delights go great with ranch, tzatziki, or a spicy sriracha mayo. They elevate the flavor and add an exciting twist!
How do I know when the peppers are done baking? You’ll know they’re ready when the peppers are tender, and the tops are beautifully golden brown. The aroma will also be irresistible!
Print
Mini Stuffed Peppers Recipe: 5 Steps to Delicious Bites!
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Mini stuffed peppers filled with a savory mixture of cheese, herbs, and spices.
Ingredients
- 12 mini bell peppers
- 1 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the mini peppers and remove the seeds.
- In a bowl, mix cream cheese, cheddar cheese, Parmesan cheese, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes.
- Stuff each mini pepper with the cheese mixture.
- Place the stuffed peppers on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until the peppers are tender and the tops are golden.
- Remove from the oven and let cool slightly before serving.
Notes
- For a vegetarian option, omit any meat fillings.
- Experiment with different cheese combinations for varied flavors.
- Garnish with additional parsley or a drizzle of balsamic glaze for presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: mini stuffed peppers recipe
