Description
There’s something magical about bringing a dish to life that combines vibrant colors, rich textures, and bold flavors. Cream Cheese Stuffed Mini Peppers are the perfect embodiment of this magic. They’re not only a visual delight but also a crowd-pleaser that fits effortlessly into any occasion. Whether you’re hosting a summer barbecue, putting together a festive holiday spread, or simply indulging in a cozy evening snack, these mini peppers deliver on all fronts.
Stuffed vegetables are a culinary tradition that transcends borders and cultures. From Mediterranean dolmas to Mexican chiles rellenos, the idea of filling fresh produce with flavorful mixtures is a testament to the global love for wholesome, creative cooking. These mini peppers offer a modern twist on this tradition, blending the natural sweetness of the peppers with a creamy, cheesy filling for a dish that feels both familiar and fresh.
Ingredients
For the Peppers:
- Mini Sweet Peppers: 1 pound (approximately 12 peppers), halved and seeded.
For the Filling:
- Cream Cheese: 8 ounces, softened to room temperature.
- Sharp Cheddar Cheese: ¾ cup, freshly grated.
- Chives: 2 tablespoons, finely chopped (plus extra for garnish).
- Salt: ½ teaspoon.
- Ground Black Pepper: ½ teaspoon.
Instructions
Step 1: Prepare Your Kitchen
Start by preheating your oven to 425°F (218°C). Line two large baking sheets with parchment paper to make cleanup a breeze. This step ensures your peppers bake evenly without sticking to the pan.
Step 2: Make the Filling
In a medium-sized mixing bowl, combine the softened cream cheese, freshly grated cheddar cheese, chopped chives, salt, and ground black pepper. Mix thoroughly until the ingredients are evenly distributed. The filling should be creamy and slightly fluffy.
Tip: If you’re short on time and your cream cheese isn’t soft enough, microwave it in short bursts of 10-15 seconds to achieve the perfect texture.
Step 3: Prepare the Peppers
Slice each mini pepper in half lengthwise and carefully remove the seeds and membranes. Be gentle to avoid tearing the peppers, as they will serve as the “shell” for your filling. Arrange the prepared peppers cut-side up on your lined baking sheets.
Step 4: Fill the Peppers
Using a spoon or piping bag, fill each pepper half with the cream cheese mixture. Aim for a slightly rounded top without overfilling, as the filling will expand slightly as it bakes.
Tip: For a polished look, use a piping bag or a zip-top bag with the corner snipped off to neatly pipe the filling into each pepper.
Step 5: Bake to Perfection
Place the baking sheets in your preheated oven and bake for about 15 minutes. Keep an eye on the peppers—they should become tender-crisp, and the filling will turn golden and bubbly. Avoid overbaking, as the peppers should maintain some firmness for a satisfying bite.
Step 6: Garnish and Serve
Once baked, remove the peppers from the oven and let them cool slightly before serving. For a finishing touch, sprinkle additional chopped chives over the top. Serve warm, at room temperature, or even cold—it’s entirely up to you!
Notes
- Softening Cream Cheese: Let it sit at room temperature for 30 minutes or microwave for 10 seconds if short on time.
- Filling Variations: Add chopped spinach, feta, or paprika for extra flavor.
- Make Ahead: Prep and refrigerate up to a day in advance; bake fresh before serving.
- Serving Idea: Pair with a light dip like tzatziki or drizzle with balsamic glaze.
- Baking Tip: Bake until peppers are tender-crisp to avoid over-softening.