Introduction
Oh, the sheer joy of finding a recipe that’s not only delicious but also ridiculously easy to whip up! Remember those potlucks where you’re always scrambling for a crowd-pleasing dish? Or those weeknights when you crave something savory but don’t want to spend hours in the kitchen? Well, my friends, I’ve got just the thing for you. These Stuffed Mini Bell Peppers with Cream Cheese are a little bite of heaven, perfect for any occasion, and I’m so excited to share them with you!
Seriously, if you can chop and mix, you can make these. They’re the kind of recipe that makes you feel like a kitchen superstar without all the fuss. Plus, they look so pretty on a platter! Let’s get cooking!
Why You’ll Love This Recipe
- Fast: Ready from start to finish in under 30 minutes!
- Easy: Minimal ingredients and super simple steps.
- Giftable: They make a fantastic addition to any appetizer spread or party platter.
- Crowd-pleasing: Even picky eaters tend to devour these little gems!
Ingredients
Gather ’round, because you won’t believe how simple this list is. It’s like magic, but tastier!
- 12 mini bell peppers, halved and deseeded: These are the colorful little stars of the show. I love using a mix of red, yellow, and orange for a vibrant look, but any color will do!
- 1 cup cream cheese: The creamy, dreamy base that holds everything together. Make sure it’s softened for easy mixing!
- ½ cup shredded mozzarella: For that extra gooey, cheesy goodness. It melts perfectly in the oven.
- ¼ tsp garlic powder: Just a hint of savory flavor to kick things up a notch.
- 1 tbsp chopped fresh chives: For a pop of fresh, oniony flavor and a touch of green.
How to Make It
Alright, let’s get those hands busy! This is where the magic happens.
- Preheat your oven to 375°F (190°C). This is your first mission, should you choose to accept it! A preheated oven means perfectly cooked peppers.
- In a medium bowl, combine the cream cheese, shredded mozzarella, and garlic powder. Grab your softened cream cheese, toss in the mozzarella, and sprinkle in that garlic powder.
- Mix until well combined. Now, get in there and mix it all up until it’s smooth and lovely. I like to use a spatula or a sturdy spoon for this part.
- Stir in the chopped chives. Gently fold in those fresh chives. This is where you get that lovely fleck of green and a burst of fresh flavor.
- Spoon the cream cheese mixture evenly into the halved mini bell peppers. Now, take your deseeded pepper halves and fill them up with that delicious cheesy mixture. Don’t be shy, give them a good dollop!
- Place the stuffed peppers on a baking sheet. Arrange them snugly on a baking sheet. I usually line mine with parchment paper for super easy cleanup – a little kitchen hack from me to you!
- Bake for 15-20 minutes, or until the peppers are tender and the cream cheese mixture is lightly golden. Pop them into the preheated oven and let the magic happen. You’ll know they’re ready when the peppers are slightly softened and the topping is bubbly and just starting to turn golden brown.
Substitutions & Additions
Feeling creative? These little peppers are a canvas for your culinary genius! Here are a few ideas to jazz them up:
- Spice it Up: Add a pinch of red pepper flakes to the cream cheese mixture for a little heat.
- Bacon Bliss: Cooked and crumbled bacon is always a good idea. Mix it in with the filling or sprinkle it on top before baking.
- Herb Garden: Swap the chives for other fresh herbs like parsley, dill, or even a touch of rosemary.
- Cheesy Choices: Experiment with different cheeses! A little cheddar, Monterey Jack, or even some crumbled feta would be delicious.
- Veggie Power: Finely diced jalapeños, red onion, or even a bit of corn can be added for extra texture and flavor.
Tips for Success
A few little pointers to make your Stuffed Mini Bell Peppers absolutely perfect, every single time.
- Soften Your Cream Cheese: This is key for a smooth, lump-free filling. If you forget to take it out of the fridge in advance, you can pop it in the microwave for about 15-20 seconds on low power, but be careful not to melt it!
- Don’t Overbake: You want the peppers to be tender, not mushy. Keep an eye on them during the last few minutes of baking.
- Prep Ahead: You can prepare the filling and stuff the peppers a few hours before baking. Cover them with plastic wrap and store them in the refrigerator. Just add a few extra minutes to the baking time.
- Uniform Halves: Try to cut your peppers into relatively uniform halves so they bake evenly.
How to Store It
Leftovers? What leftovers? Just kidding! If you happen to have any of these delicious little bites remaining, here’s how to store them:
Once cooled, store any leftover stuffed mini bell peppers in an airtight container in the refrigerator. They’ll stay fresh for about 2-3 days. To reheat, pop them in the oven or a toaster oven at around 350°F (175°C) for a few minutes until warmed through. You can also enjoy them cold, they’re still super tasty!
FAQs
Got questions? I’ve got answers!
Can I make these ahead of time?
Yes! You can stuff the peppers and refrigerate them for up to 24 hours before baking. You might need to add a few extra minutes to the baking time.
Are these spicy?
Not at all! This recipe is very mild. If you like a little heat, I recommend adding some red pepper flakes to the cream cheese mixture.
Can I freeze these?
While you can freeze them, the texture of the peppers might change slightly after thawing. It’s best to enjoy them fresh!
What if I don’t have mini bell peppers?
You can absolutely use regular bell peppers! Just cut them into larger pieces or rings and remove the seeds and membranes. Adjust the baking time accordingly.
Stuffed Mini Bell Peppers with Cream Cheese
Equipment
- Oven Preheated to 375°F (190°C)
- Medium bowl
- Spatula or sturdy spoon
- Baking Sheet Lined with parchment paper for easy cleanup (optional)
Ingredients
Main ingredients
- 12 mini bell peppers halved and deseeded
- 1 cup cream cheese softened
- 0.5 cup mozzarella shredded
- 0.25 tsp garlic powder
- 1 tbsp chives chopped fresh
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the cream cheese, shredded mozzarella, and garlic powder.12 mini bell peppers
- Mix until well combined.
- Stir in the chopped chives.12 mini bell peppers
- Spoon the cream cheese mixture evenly into the halved mini bell peppers.12 mini bell peppers
- Place the stuffed peppers on a baking sheet.
- Bake for 15-20 minutes, or until the peppers are tender and the cream cheese mixture is lightly golden.