Stuffed Mini Peppers Recipe

Mini bell peppers: Small, sweet peppers that are perfect for stuffing because of their size and mild flavor.

Cream cheese: Soft and creamy, it helps hold the filling together and adds richness.

Cheddar cheese: Shredded cheese that melts well and adds a sharp, tangy taste.

Green onions: Adds a fresh, mild onion flavor and a bit of crunch.

Garlic powder: A simple way to add a little garlic flavor without chopping fresh garlic.

Salt: Enhances all the flavors in the filling.

Black pepper: Adds a gentle spicy kick to balance the creaminess.

One helpful trick for this Stuffed Mini Peppers Recipe is how to stuff the mini bell peppers with the cheese mixture without making a mess. Here’s a simple way to do it:

1. Use a small spoon or even a butter knife to scoop up some of the cheese filling.
2. Hold the mini pepper half steady in one hand.
3. Gently press the spoon or knife into the pepper and push the filling inside, spreading it evenly.
4. If the filling starts to spill over, just wipe the edges with your finger or a paper towel.
5. Repeat until all the peppers are nicely filled.

Doing it this way helps keep the filling inside the peppers instead of all over your hands or the baking sheet. It also makes sure each pepper gets a good amount of cheese, so every bite is tasty and creamy. Plus, when the cheese melts in the oven, it stays put and bubbles up just right.

When I first tried stuffing mini peppers, I didn’t pay attention to how I filled them, and the cheese ended up everywhere! It was a little messy and made the peppers look less neat. Now, I always take my time with this step, and it makes the whole dish look and taste better. Also, if you want to save time, you can mix the cheese filling ahead of time and keep it in the fridge until you’re ready to stuff the peppers. That way, everything comes together smoothly when it’s time to bake.

This simple technique makes the whole process more fun and less messy, so you can enjoy making and eating these colorful little treats!

• mini bell peppers - Substitute with cherry tomatoes: Cherry tomatoes can be hollowed out and stuffed similarly, providing a sweet and juicy alternative.

• cream cheese - Substitute with ricotta cheese: Ricotta cheese offers a lighter texture and a slightly different flavor profile, but still provides creaminess.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the other ingredients.

• chopped green onions - Substitute with chopped chives: Chives have a similar mild onion flavor and can be used in the same quantity.

• garlic powder - Substitute with minced fresh garlic: Fresh garlic provides a more intense and aromatic flavor, though you might want to use a bit less.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat and flavor but can be used in the same quantity for a similar effect.

• Allow the stuffed mini peppers to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled peppers to an airtight container. If you need to stack them, place a piece of parchment paper between the layers to avoid sticking.
• Store the container in the refrigerator. The stuffed mini peppers will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the cooled stuffed peppers on a baking sheet lined with parchment paper, ensuring they are not touching each other.
• Freeze the peppers for about 1-2 hours, or until they are solid. This step prevents them from sticking together when stored.
• Once frozen, transfer the stuffed mini peppers to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, thaw the peppers in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and the cheese is bubbly.
• For a quicker option, you can also reheat the stuffed mini peppers in the microwave. Place them on a microwave-safe plate and heat in 30-second intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stuffed mini peppers on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent the cheese from over-browning.
  4. Bake for about 10-15 minutes, or until the peppers are heated through and the cheese is bubbly again.

• Microwave Method:

  1. Place the stuffed mini peppers on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway to ensure they are warming evenly.
  4. Continue heating in 30-second intervals until the peppers are hot and the cheese is melted.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the stuffed mini peppers in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, or until the peppers are warmed through and the cheese is bubbly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the stuffed mini peppers in the skillet, cover with a lid, and cook for about 5-7 minutes.
  4. Turn occasionally to ensure even heating until the peppers are hot and the cheese is melted.

• Oven: Used to bake the stuffed mini peppers at the specified temperature.

• Mixing bowl: Used to combine the cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, salt, and black pepper.

• Baking sheet: Used to place the stuffed mini peppers on for baking.

• Knife: Used to halve and seed the mini bell peppers.

• Cutting board: Provides a surface to safely cut and prepare the mini bell peppers.

• Spoon: Used to stuff the mini bell peppers with the cheese mixture.

• Measuring cups: Used to measure out the cream cheese and shredded cheddar cheese.

• Measuring spoons: Used to measure out the garlic powder, salt, and black pepper.

Prepare the filling: Mix the cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, salt, and black pepper in advance and store it in the fridge.

Use a piping bag: Transfer the cheese mixture into a piping bag for quick and easy stuffing of the mini bell peppers.

Pre-cut peppers: Halve and seed the mini bell peppers ahead of time and store them in an airtight container.

Line the baking sheet: Use parchment paper or a silicone baking mat to reduce cleanup time.

Batch cooking: Double the recipe and freeze half for a quick snack later.