Stuffed Mini Peppers Recipe

Mini bell peppers: These are small, sweet peppers that are perfect for stuffing. They add a vibrant color and a sweet flavor to the dish.

Cream cheese: This provides a creamy and rich base for the stuffing, making it smooth and delicious.

Shredded cheddar cheese: Adds a sharp, tangy flavor and helps to bind the stuffing together.

Green onions: These add a mild onion flavor and a bit of crunch to the stuffing.

Garlic powder: Provides a subtle garlic flavor without the need to chop fresh garlic.

Salt: Enhances the overall flavor of the stuffing.

Black pepper: Adds a touch of heat and depth to the stuffing.

To ensure the cream cheese mixture is evenly distributed in the mini bell peppers, use a piping bag or a resealable plastic bag with the corner snipped off. This method allows for precise and clean filling, making the preparation process smoother and more efficient.

• 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.