Stuffed Mini Peppers with Cheddar Recipe
These super simple and flavorful Cream Cheese and Cheddar Stuffed Mini Peppers make the perfect appetizer for any event, and bake in just 20 minutes! These tangy mini pepper appetizers are always a hit at parties and tailgates!
Servings: 20
Equipment
- sheet pan
- mixing bowl
Ingredients
- 1 lb sweet mini peppers (may have a few leftover, depending on size)
- 4 oz cream cheese, softened to room temperature
- ½ cup sharp cheddar cheese (not aged), hand shredded
- 2 scallions, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper flakes (or less if not a fan of spice)
- ½ teaspoon freshly ground black pepper
- ½ tablespoon cornstarch
- flakey smoked sea salt, for finishing (optional)
Instructions
- Preheat oven to 350 degrees f. 2. Combine cream cheese, cheddar, scallions, garlic powder, onion powder, crushed red pepper flakes, pepper and cornstarch in a large mixing bowl until well combined. Set aside. 3. Half the peppers, and remove the seeds and ribs. 4. Stuff each pepper half with the cream cheese filling, being cautious not to overfill. (Peppers should be filled just tot eh cut edge). 5. Arrange peppers on a sheet pan, and bake for 20 minutes. 6. Top with smoked sea salt just after baking, and serve!