Herb Cream Cheese Stuffed Mini Peppers

$- 12 mini sweet peppers (various colors) - 8 oz cream cheese, softened - 1/4 cup fresh herbs (basil, chives, parsley) - 1 clove garlic, minced - 1 tablespoon lemon juice - 1/2 teaspoon smoked paprika - Salt and pepper to taste - Olive oil for drizzling Choosing the right ingredients makes a big difference. Mini sweet peppers are colorful and sweet. They add a nice crunch to each bite. Cream cheese provides a creamy base for the filling. Fresh herbs give it a bright taste. I love using basil, chives, and parsley together. They create a wonderful flavor mix. Minced garlic adds depth, while lemon juice brightens everything up. Smoked paprika gives a hint of warmth. Finally, a drizzle of olive oil adds richness. One serving of these stuffed peppers has around 150 calories. The breakdown includes about 10g of fat, 3g of protein, and 12g of carbs. This makes them a tasty yet light appetizer. They fit well into many diets, offering good flavor without excessive calories. You can swap cream cheese for ricotta or goat cheese. Both add a different texture and taste. If you want a fresh twist, try using dill or cilantro instead of the herbs listed. These changes keep the recipe fun and exciting. {{ingredient_image_1}} First, I set my oven to 375°F (190°C). This temperature helps the peppers cook just right. Next, I take my mini sweet peppers and slice them in half lengthwise. I make sure to remove the seeds. I place them cut side up on a baking sheet. This makes it easy to fill them later. In a medium mixing bowl, I combine the softened cream cheese, fresh herbs, minced garlic, lemon juice, smoked paprika, salt, and pepper. I mix these until they are smooth and creamy. To get the right texture, I make sure the cream cheese is softened well. A smooth mixture makes it easy to fill the peppers. Now it’s time to fill the peppers. Using a small spoon or a piping bag, I fill each pepper half generously with the herb cream cheese mixture. After that, I drizzle a little olive oil over the stuffed peppers. This adds flavor and keeps them moist. I then bake them in my preheated oven for 15-20 minutes. I look for the peppers to be tender and the cream cheese to be slightly golden on top. To make your herb cream cheese stuffed mini peppers even better, try adding some spices. Some great options include: - A pinch of cayenne for heat - A dash of Italian seasoning for extra zest - Fresh dill for a fresh taste You can also add toppings like: - Crumbled feta cheese for a salty kick - Chopped olives for a briny touch - A drizzle of balsamic glaze for sweetness When serving these peppers, think about how to make them look beautiful. Here are some ideas: - Arrange them on a colorful platter. - Garnish with extra chopped herbs for a pop of color. - Serve with a side of creamy dip, like tzatziki or ranch. This pairing adds a fun element to your appetizer and invites guests to enjoy more. Having the right tools makes stuffing peppers easier. Here are my top picks: - Piping bags: Use these for a neat filling. - Small spoons: They work well if you prefer a simpler method. - Baking sheets: Choose ones with a non-stick surface for easy cleanup. These tools help you achieve great results and keep your kitchen tidy. Pro Tips Choose Colorful Peppers: Using a variety of colored mini peppers not only enhances the visual appeal of your dish but also provides a range of flavors. Experiment with Herbs: Feel free to mix and match fresh herbs based on your preferences; dill, cilantro, or thyme can all add unique flavors to the cream cheese mixture. Perfect Baking Time: Keep an eye on the stuffed peppers while baking; you want them tender but not too soft. Aim for a slight char on the cream cheese for extra flavor. Make Ahead: These stuffed peppers can be prepared in advance and stored in the refrigerator before baking. Just bake them when you’re ready to serve! {{image_2}} You can easily make these stuffed mini peppers vegan. Use dairy-free cream cheese as a substitute. Brands like Tofutti or Kite Hill offer great options. You can also blend silken tofu with herbs for a creamy texture. For more vegetable fun, consider zucchini or mushrooms. Slice zucchini into boats or use large mushrooms. Both hold the filling well. These options add a twist to your dish while keeping it fresh and tasty. Want to change up the flavors? Try a Mediterranean twist! Add chopped olives or crumbled feta to the cream cheese mixture. The salty flavors pair well with the sweetness of the peppers. For a Southwest flair, mix in taco seasoning and shredded cheddar. This adds a spicy kick that is perfect for game day or casual gatherings. Each bite bursts with flavor, making it a hit. These peppers shine at any event. They are perfect for parties, holidays, and game days. The bright colors and tasty filling grab attention on any table. You can serve them as an appetizer or make them a light main course. Pair with a salad or grilled veggies for a complete meal. Their versatility makes them a great choice for all occasions. To keep your leftover herb cream cheese stuffed mini peppers fresh, place them in an airtight container. Store them in the fridge. They will stay good for up to 3 days. When you're ready to enjoy them again, reheat the peppers in the oven. Set the oven to 350°F (175°C) and heat for about 10 minutes. This way, they'll taste fresh and warm. These stuffed mini peppers are best eaten within 3 days. After this time, the cream cheese may spoil. You can tell if they have gone bad by checking for any off smells or changes in color. If they look or smell strange, it's best to toss them. You can freeze unbaked stuffed mini peppers easily. Place them on a baking sheet and freeze until firm. Then transfer them to a freezer bag. They can last up to 3 months in the freezer. For baked peppers, let them cool completely before freezing. When you're ready to enjoy them, thaw them overnight in the fridge. Reheat the unbaked peppers directly from frozen. Bake them at 375°F (190°C) for about 20-25 minutes. For baked ones, reheat at 350°F (175°C) for 10-15 minutes. Stuffed mini peppers bake in about 15 to 20 minutes. Preheat your oven to 375°F (190°C) to get the best results. You want the peppers to be tender and the cream cheese slightly golden. Keep an eye on them so they don’t overcook. Yes, you can prepare these stuffed peppers ahead of time. Stuff the mini peppers and cover them with plastic wrap. Store them in the fridge for up to 24 hours. When you are ready to bake, just pop them into the oven. You may need to add a few extra minutes for baking if they are cold. These stuffed peppers pair well with a variety of sides. Consider serving them with: - Fresh salad - Hummus - Pita chips - A dipping sauce, like ranch or tzatziki These options will make your meal more complete and enjoyable. Mini sweet peppers are very healthy! They are low in calories and high in vitamins. They provide vitamin C, which helps boost your immune system. They also have fiber, which is good for digestion. Adding them to your diet can support overall health. Herb cream cheese stuffed mini peppers are a tasty and healthy treat. We covered the ingredients, nutritional info, and easy steps to make them. You learned about flavor variations and how to store extras too. These peppers work for gatherings or just a snack. I hope you give this recipe a try. Enjoy experimenting and make it your own!$

Herb Cream Cheese Stuffed Mini Peppers

A delightful appetizer featuring mini sweet peppers filled with a creamy herb cheese mixture.

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Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer

Cuisine American

Servings 6

Ingredients

12 pieces mini sweet peppers
8 oz cream cheese, softened
0.25 cup fresh herbs, finely chopped
1 clove garlic, minced
1 tablespoon lemon juice
0.5 teaspoon smoked paprika
to taste salt and pepper
for drizzling olive oil

Instructions

Preheat your oven to 375°F (190°C).
Slice the mini sweet peppers in half lengthwise and remove the seeds, placing them cut side up on a baking sheet.
In a medium mixing bowl, combine the softened cream cheese, chopped fresh herbs, minced garlic, lemon juice, smoked paprika, salt, and pepper. Mix until well combined and creamy.
Using a small spoon or a piping bag, fill each pepper half generously with the herb cream cheese mixture.
Drizzle a little olive oil over the stuffed peppers for added flavor and moisture.
Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the cream cheese is slightly golden on top.
Remove from the oven and allow to cool for a few minutes before serving.

Notes

Arrange the stuffed mini peppers on a serving platter and sprinkle with extra chopped herbs for a fresh garnish. Serve warm or at room temperature.

Keyword appetizer, cream cheese, herbs, stuffed peppers