Stuffed mini peppers are a simpler, less spicy version of jalapeño poppers. They are colorful and delicious with very little fuss! Simply wash and halve the peppers. You can remove the ribs and seeds, but you won't find very many! Next, whip cream cheese with a few flavor enhancers. Then, stuff and bake. Ta-da! Super cute, mini appetizer!

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Variations

Soft Cheese: cream cheese, goat cheese

Herbs: parsley, cilantro, rosemary, thyme

Cheese: Parmesan, cheddar, mozzarella

Meat: bacon, pepperoni, sausage, beef, chicken

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Ingredients in Stuffed Mini Peppers

• Mini Peppers
• Cream Cheese
• Parmesan Cheese
• Milk
• Bacon
• Parsley
• Black Pepper

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Steps to Make Mini Stuffed Peppers

1. Preheat the oven to 425 degrees.
2. In a large mixing bowl, beat the cream cheese until smooth. Then, beat in the milk and shredded cheese. Next, beat in the bacon, chopped parsley, and black pepper.
3. Slice the peppers in half. Next, spoon filling into each pepper. You can also use a piping bag. If desired, sprinkle with shredded cheese.
4. Bake for 18-22 minutes, until the peppers are tender and the cheese is beginning to brown. Garnish with chopped parsley.

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Tips & Tricks

• Leave the stems on. It makes prep faster and leaves something to hold on to.
• Spoon in just the right amount of filling. Peppers should be filled, but not overflowing.
• Consider using a piping bag to stuff the peppers.
• Place parchment paper on the baking sheet for easy clean-up.

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Storage & Reheating

Store in an airtight container in the fridge for 4-5 days. For best results, reheat in a 300 degree oven for about 10 minutes. You can also reheat in the microwave.

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