These stuffed mini peppers are filled with cream cheese, laughing cow cheese, and green chilis. They are the perfect appetizer, snack, or side.
The Story Behind Cheese Stuffed Mini Peppers
My sister-in-law introduced me to this delightful little recipe. I’m not a huge fan of bell peppers and I wouldn’t consider myself a huge mini sweet pepper fan either. A few years ago, however, I tried really hard to like mini sweet peppers because they contain so much vitamin C. My trying was in vain because I still wasn’t enjoying them.
My sister-in-law, however, promised me that these were good and that I should really give them a chance.
As I watched her whip this recipe up, I was surprised it took a matter of minutes. Not only do they come together quickly, but the recipe consists of only 4 ingredients. So before I could even taste them, I knew this recipe was going to be a winner because it was quick to make and only a few ingredients.
After they roasted in the oven for a bit, I couldn’t wait to bite into them. When they came out. of the oven, the cheesy filling was oozing out, but I knew if I took one bite straight out of the oven it would be like hot lava in my mouth. So I patiently waited.
These stuffed mini peppers were 100 percent worth the wait, which was so surprising to me. She served these as a side with chicken enchiladas, but I love them as a snack or appetizer as well.
F.A.Q.s and Troubleshooting
Additional Recipes Similar to Stuffed Mini Peppers
Cheese Stuffed Mini Peppers
- 1 bag mini sweet peppers
- 8 oz block cream cheese
- 6 oz creamy light Laughing Cow Cheese
- 4 oz diced green chilis
- Preheat the oven to 375°. Line a cookie sheet with parchment paper and set aside.
- Cut the stems off the top of each pepper. Use a spoon to scrap out any remaining seeds.
- In a small mixing bowl, use a hand mixer to mix together the cream cheese and unwrapped laughing cow cheeses. Mix until creamy and well combined.
- Add the green chilis to the cheese mixer and continue to mix for about 30 seconds.
- Fill a cake piping bag or quart-sized Ziploc bag with the cheese mixture. Snip a small corner off. Stick the bag into each pepper and squeeze to fill with the cheese mixture. Don't overfill. Stop when the cheese is just barely at the top.
- Bake in the oven for 25 minutes.
- Cool for 5-10 minutes before eating.