Delicious Stuffed Mini Peppers (Print-Friendly Version)
Mini bell peppers filled with a creamy blend of cheeses and herbs, baked until bubbly and tender.
# Ingredients Required:
→ Peppers
01 -
450 g mini bell peppers, halved and seeded
→ Cheese Filling
02 -
225 g cream cheese, softened
03 -
60 g shredded cheddar cheese
04 -
25 g grated Parmesan cheese
05 -
2 garlic cloves, minced
06 -
2 tablespoons chopped fresh parsley
07 -
0.5 teaspoon paprika
08 -
Salt and ground black pepper, to taste
→ Optional
09 -
60 g cooked bacon, crumbled
# Detailed Directions:
01 -
Preheat the oven to 190°C. Line a baking sheet with parchment paper and arrange the mini peppers cut-side up.
02 -
In a mixing bowl, combine cream cheese, cheddar cheese, Parmesan cheese, minced garlic, chopped parsley, paprika, salt, and pepper. Stir until smooth and well blended.
03 -
If desired, fold in the crumbled cooked bacon evenly into the cheese mixture.
04 -
Fill each pepper half generously with the cheese mixture using a spoon.
05 -
Bake in the preheated oven for 15 to 18 minutes, or until the filling is bubbly and the peppers are tender.
06 -
Remove from the oven, garnish with additional fresh parsley, and serve warm.
# Helpful Advice:
01 -
For best results, use fresh mini peppers and allow cream cheese to soften at room temperature before mixing.