Stuffed Mini Bell Peppers

Let me tell you, these Stuffed Mini Bell Peppers have become an absolute sensation in my household! The first time I whipped them up for a casual family get-together, I wasn’t sure what to expect. I just wanted something colorful, relatively healthy, and easy to pop in your mouth. Well, they disappeared from the platter in what felt like minutes! My kids, who can be notoriously picky about vegetables, were actually asking for seconds (and thirds!). My husband, a man of simple culinary pleasures, declared them “the best appetizer ever.” What I love most is their versatility – they’re elegant enough for a dinner party starter, yet simple enough for a weeknight snack or a potluck contribution. The sweetness of the mini peppers combined with the creamy, savory, and slightly tangy filling is a match made in heaven. The vibrant colors make any table look instantly more festive. Plus, they are surprisingly easy to make, which is always a huge win in my book. Since that first success, they’ve become a go-to recipe, and I’ve tweaked and perfected it along the way, which I’m excited to share with you. Prepare for these little bites of joy to become your new favorite too!

Ingredients

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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 Facts

• Servings: Approximately 6-8 servings (assuming 3-4 stuffed pepper halves per serving)
• Calories per serving (approximate): 220-280 calories (This can vary based on the exact size of peppers and specific cheese brands used.)
• Fat: High in fat, primarily from the cream cheese and shredded cheese, providing richness and satiety.
• Protein: Moderate protein content, mainly from the cheeses.
• Carbohydrates: Relatively low in carbohydrates, with most coming from the peppers themselves and a small amount from other ingredients. This makes them a good option for lower-carb diets.
• Sodium: Contains sodium from cheeses and added salt; can be adjusted by using lower-sodium cheeses or reducing added salt.
• Vitamin C: Mini bell peppers are a good source of Vitamin C, which is retained reasonably well even after cooking.

(Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Preparation Time

• Total Preparation Time: Approximately 35-45 minutes
  • Active Prep Time: 20-25 minutes (washing and halving peppers, removing seeds, mixing filling, stuffing peppers). This can vary depending on how quickly you work and whether you have any kitchen helpers!
  • Baking Time: 15-20 minutes (until peppers are tender and filling is golden).

This recipe is relatively quick to assemble, making it ideal for both planned appetizers and somewhat spontaneous cravings. The majority of the effort is in the initial pepper preparation.

How to Serve

These Stuffed Mini Bell Peppers are incredibly versatile and can be served in numerous delightful ways. Here are some ideas to inspire you:

• As a Party Appetizer:
  • Arrange them artfully on a large platter, perhaps garnished with a sprinkle of extra paprika or fresh herbs.
  • Serve them warm, straight from the oven, for the best melty cheese experience.
  • They are perfect finger food for cocktail parties, game days, holiday gatherings, or potlucks.
  • Consider providing small serving tongs to make it easier for guests to pick them up.
• As a Side Dish:
  • Pair them with grilled chicken, steak, or fish for a colorful and flavorful vegetable side.
  • They complement barbecue dishes beautifully, adding a creamy, cheesy counterpoint to smoky meats.
  • Serve alongside a hearty salad for a light lunch or dinner.
• For a Light Lunch or Snack:
  • Enjoy a few stuffed peppers on their own for a satisfying and relatively low-carb snack.
  • Pack them in a lunchbox (they are also good at room temperature, though best warm).
• Accompaniments & Dips (Optional):
  • While delicious on their own, you can offer a simple dip on the side, such as:
    • A light ranch dressing
    • A balsamic glaze drizzle (adds a sweet tang)
    • A dollop of sour cream or Greek yogurt for a cooling effect, especially if you’ve made them spicy.
• Presentation Tips:
  • Use a mix of pepper colors (red, orange, yellow) for the most visually appealing platter.
  • A final sprinkle of finely chopped fresh parsley, chives, or cilantro just before serving adds a pop of green and freshness.
  • For a slightly more elegant touch, you can arrange them on a bed of arugula or mixed greens.

Additional Tips

1. Spice Level Customization: The jalapeño is optional. For a milder version, omit it entirely or ensure all seeds and white membranes are removed. For more heat, leave some seeds in, or even consider adding a pinch of red pepper flakes to the filling. A dash of your favorite hot sauce in the cream cheese mixture can also work wonders.
2. Cheese Variations: Don’t be afraid to experiment with cheeses!
   • For extra sharpness: Use sharp cheddar or Gruyère.
   • For a tangier flavor: Incorporate crumbled feta or goat cheese into the cream cheese mixture.
   • For a smokier profile: Smoked Gouda would be delicious.
   • For a Mexican twist: Use a Mexican cheese blend or add some cotija cheese.
3. Add Cooked Protein: For a heartier appetizer or a light meal, mix in some cooked and crumbled protein into the filling. Good options include:
   • Cooked bacon, crumbled
   • Cooked Italian sausage, crumbled (ensure it’s well-drained)
   • Cooked ground beef or turkey, seasoned and drained
   • Shredded cooked chicken
     If adding meat, you might need slightly less cheese to make room.
4. Make-Ahead Magic: You can prepare these stuffed mini bell peppers ahead of time to save stress on party day.
   • Option 1 (Partially Prepped): Wash, halve, and de-seed the peppers. Store them in an airtight container in the refrigerator for up to 2 days. Prepare the filling, cover, and refrigerate separately. Stuff and bake just before serving.
   • Option 2 (Fully Assembled): Stuff the peppers, arrange them on the baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours. You may need to add a few extra minutes to the baking time if baking directly from cold.
5. Freezing Instructions: While best fresh, you can freeze stuffed mini bell peppers.
   • To Freeze: Bake as directed and let them cool completely. Arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months.
   • To Reheat: Reheat from frozen on a baking sheet in a preheated oven at 350°F (175°C) for about 15-25 minutes, or until heated through and bubbly. The texture of the peppers might be slightly softer after freezing and reheating.
6. Air Fryer Method: These are fantastic in an air fryer!
   • Preheat your air fryer to 375°F (190°C).
   • Arrange the stuffed peppers in a single layer in the air fryer basket (you may need to work in batches).
   • Air fry for 8-12 minutes, or until the peppers are tender and the filling is golden and bubbly. Keep an eye on them as air fryers cook quickly.
7. Herbaceous Variations: Introduce different fresh or dried herbs into the filling for unique flavor profiles.
   • Italian Flair: Add 1/2 teaspoon of dried Italian seasoning or fresh chopped basil and oregano.
   • Fresh Dill: A tablespoon of chopped fresh dill can add a wonderful, bright flavor, especially good with cream cheese.
   • Everything Bagel Seasoning: A teaspoon or two of this popular seasoning blend in the filling, or sprinkled on top before baking, adds fantastic texture and flavor.
8. Uniformity for Even Cooking: Try to select mini peppers that are roughly the same size. This ensures they cook evenly. If you have a mix of very small and larger mini peppers, the smaller ones might cook faster and could risk burning while the larger ones are still firm. If you do have varied sizes, you can group them on the baking sheet or check the smaller ones earlier.

FAQ Section

Q1: Can I use regular large bell peppers instead of mini ones?
A1: Absolutely! If you use large bell peppers, you’ll want to cut them in half (or into quarters for very large ones) and remove the seeds and membranes. The baking time will likely need to be increased, probably to 25-35 minutes or even longer, depending on the size of the pepper pieces, to ensure the peppers are tender. The recipe will yield fewer, but larger, stuffed pepper portions, making them more suitable as a substantial side dish or a light main course.

Q2: How can I make these Stuffed Mini Bell Peppers vegan?
A2: To make a vegan version, you’ll need to substitute the dairy components. Use your favorite brand of vegan cream cheese (many good ones are available now, made from cashews, almonds, or soy). For the shredded cheese, opt for a vegan Monterey Jack or cheddar-style shred. Ensure your Parmesan alternative is also vegan, or use nutritional yeast (about 2-3 tablespoons) for a cheesy, umami flavor. The rest of the ingredients are naturally plant-based.

Q3: Are these Stuffed Mini Bell Peppers very spicy?
A3: As written, with the jalapeño seeds and membranes removed, they have a very mild kick – more of a flavorful warmth than intense spiciness. Mini sweet peppers themselves are not spicy at all. If you are sensitive to spice, you can omit the jalapeño entirely. Conversely, if you love heat, leave some or all of the jalapeño seeds in, or add a pinch of cayenne pepper or red pepper flakes to the filling.

Q4: How long do leftover Stuffed Mini Bell Peppers last in the refrigerator?
A4: Leftover stuffed mini bell peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave them, but the oven or a toaster oven will give you the best texture, helping to re-crisp the peppers slightly and melt the cheese nicely.

Q5: Can I prepare the filling a day in advance?
A5: Yes, preparing the filling ahead of time is a great way to save time. Mix all the filling ingredients as directed, then transfer the mixture to an airtight container and refrigerate for up to 24-48 hours. When you’re ready to make the peppers, the filling might be a bit firm from the cold, so let it sit at room temperature for about 15-20 minutes to soften slightly, making it easier to spoon into the pepper halves.

Q6: What kind of cream cheese works best? Full-fat or low-fat?
A6: For the best flavor and creamiest texture, full-fat block-style cream cheese is highly recommended. Low-fat cream cheese (Neufchâtel) can be used as a lighter alternative, but it may result in a slightly less rich and potentially runnier filling, as it has higher water content. Whipped cream cheese is generally not recommended as its airy texture can change undesirably upon baking.

Q7: Can I use different seasonings in the filling?
A7: Definitely! This recipe is a great base for experimentation. Consider adding:
* Taco Seasoning: For a Tex-Mex vibe, add a teaspoon or two of taco seasoning.
* Cajun Seasoning: For a bit of Southern spice.
* Fresh Herbs: Finely chopped fresh rosemary or thyme would add an aromatic, earthy note.
* Everything Bagel Seasoning: As mentioned in the tips, this is a fantastic addition for flavor and texture.
Adjust the salt accordingly if your chosen seasoning blend already contains salt.

Q8: Are Stuffed Mini Bell Peppers good for meal prepping individual snacks or lunches?
A8: Yes, they are excellent for meal prep. You can bake a batch, let them cool, and then portion them into individual containers. They hold up well in the refrigerator for several days. They can be eaten cold, at room temperature, or quickly reheated. Their bite-sized nature makes them perfect for a quick, healthy-ish snack or a component of a bento-box style lunch. They provide a good mix of vegetables, fats, and some protein.

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