Ingredients
Scale
- 1.5 lbs Mini Sweet Peppers (about 20–24 peppers): Look for a mix of red, orange, and yellow for a vibrant presentation. These are naturally sweet and perfectly bite-sized.
- 8 oz Cream Cheese (1 block), softened: Full-fat cream cheese provides the richest flavor and creamiest texture. Allow it to sit at room temperature for about 30–60 minutes for easier mixing.
- 1 cup Shredded Monterey Jack Cheese (or Cheddar, or a blend): This adds a lovely meltiness and a mild, cheesy flavor. Freshly shredded melts best.
- 1/4 cup Grated Parmesan Cheese: Adds a salty, umami depth to the filling. Use freshly grated if possible for the best flavor.
- 2 Green Onions, thinly sliced: Provides a mild oniony bite and fresh color. Use both the white and green parts.
- 1 Jalapeño, finely minced (optional, seeds removed for less heat): Adds a subtle kick. Adjust according to your spice preference or omit entirely.
- 2 cloves Garlic, minced: Fresh garlic is key for a robust, aromatic flavor.
- 1/2 teaspoon Smoked Paprika: Lends a beautiful color and a subtle smoky flavor that complements the peppers.
- 1/4 teaspoon Onion Powder: Enhances the savory notes of the filling.
- 1/4 teaspoon Salt (or to taste): Balances the flavors. Adjust based on the saltiness of your cheeses.
- 1/8 teaspoon Black Pepper (or to taste): For a bit of warmth. Freshly ground is always best.
- 1 tablespoon Olive Oil: For coating the peppers, helping them to soften and slightly char during baking.
- Fresh Parsley or Cilantro, chopped (for garnish, optional): Adds a touch of freshness and visual appeal before serving.
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This also prevents the peppers from sticking and helps them cook evenly.
- Prep the Peppers: Wash the mini sweet peppers thoroughly. Slice each pepper in half lengthwise, from stem to tip. Use a small spoon or your fingers to carefully remove the seeds and white membranes. Try to keep the stems intact for a nicer presentation if you prefer.
- Toss Peppers with Oil: Place the pepper halves in a medium bowl. Drizzle with the 1 tablespoon of olive oil and toss gently to coat them evenly. This little bit of oil helps them soften beautifully in the oven and prevents them from drying out.
- Make the Filling: In a separate medium-sized mixing bowl, combine the softened cream cheese, shredded Monterey Jack cheese, grated Parmesan cheese, sliced green onions, minced jalapeño (if using), minced garlic, smoked paprika, onion powder, salt, and black pepper.
- Mix Well: Using a fork or a sturdy spatula, mix all the filling ingredients together until they are thoroughly combined and the mixture is creamy. Taste a tiny bit (carefully, if using raw jalapeño) and adjust seasonings if necessary. You want the filling to be flavorful on its own.
- Stuff the Peppers: Carefully spoon the cream cheese mixture into each pepper half. Don’t be shy – fill them generously, mounding the filling slightly. A small teaspoon or a butter knife works well for this task.
- Arrange on Baking Sheet: Place the stuffed pepper halves, filling-side up, in a single layer on the prepared baking sheet. Make sure they aren’t overlapping too much, as this can cause them to steam rather than roast.
- Bake: Transfer the baking sheet to the preheated oven. Bake for 15-20 minutes, or until the peppers are tender-crisp and the filling is hot, bubbly, and lightly golden on top. The exact time will depend on the size of your peppers and your oven’s calibration. Keep an eye on them during the last few minutes to prevent burning.
- Garnish and Serve: Once baked, carefully remove the baking sheet from the oven. Let the stuffed mini peppers cool for a few minutes, as the filling will be very hot. If desired, garnish with freshly chopped parsley or cilantro before serving.
Nutrition
- Serving Size: one normal portion
- Calories: 280