Garlic Herb Cheese Stuffed Mini Peppers Recipe

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If you’re looking for an easy, crowd-pleasing appetizer that’s bursting with flavor, these Garlic Herb Cheese-Stuffed Mini Peppers are just the thing! Creamy, garlicky cheese meets sweet, roasted mini peppers in a bite-sized snack that’s as beautiful as it is delicious. Whether you’re prepping for a summer gathering, game night, or just want a fun snack with dinner, this recipe is here to impress with minimal effort.

Why You’ll Love This Recipe

Easy to Make: Just a few ingredients and simple steps mean you’ll have these ready in no time.
Perfect for Entertaining: These look so vibrant on a platter—total party food goals!
Great for Meal Prep: Make them ahead and store them in the fridge for a quick snack.
Healthy-ish Indulgence: High in protein and vitamins, these stuffed peppers are a balanced treat.

Ingredients Breakdown

Mini Sweet Peppers: These colorful little peppers are sweet and crisp, perfect for stuffing.
Cream Cheese: Softened cream cheese provides a rich and creamy base for the filling.
Garlic: Fresh garlic brings bold, aromatic flavor—don’t skimp!
Fresh Herbs (Parsley & Chives): These add brightness and a pop of color to the filling.
Parmesan Cheese: Adds a salty, nutty depth of flavor.
Lemon Zest: For a subtle citrusy zing that balances the richness.
Olive Oil: A light drizzle before baking enhances flavor and gives the peppers a slight char.
Salt & Black Pepper: Essential for balancing the flavors.

Pro Tips:

Let the cream cheese soften at room temperature for easier mixing.
If you’re out of fresh herbs, a teaspoon of Italian seasoning works in a pinch.
For an extra cheesy kick, swap in goat cheese or feta for part of the cream cheese.

Step-by-Step Instructions

Step 1: Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice each mini pepper in half lengthwise and remove the seeds. Set them on a baking sheet.

Step 2: Make the Filling

In a bowl, mix the cream cheese, minced garlic, chopped parsley, chives, grated Parmesan, lemon zest, salt, and black pepper until well combined.

Step 3: Fill the Peppers

Using a spoon or piping bag, stuff the cheese mixture into each pepper half. Arrange them neatly on the baking sheet.

Step 4: Bake

Drizzle the stuffed peppers with olive oil and bake for 12-15 minutes, until the filling is slightly golden and the peppers are tender.

Step 5: Serve

Let the peppers cool slightly before serving. Garnish with extra herbs or a sprinkle of Parmesan for a finishing touch.

Chef’s Tips and Tricks

Serving Tip: These are just as delicious at room temperature, making them great for parties.
Caramelized Peppers: If you want a deeper roasted flavor, broil them for an extra 2-3 minutes.

Recipe Variations and Serving Suggestions

Add Protein: Mix cooked, crumbled bacon or shredded chicken into the filling for a heartier version.
Spicy Kick: Stir in a pinch of red pepper flakes if you like heat.
Pair It With: Serve alongside crostini, a charcuterie board, or as a side to grilled meats.

FAQs

Can I make these ahead of time? Yes! Assemble the peppers and store them in the fridge for up to 24 hours before baking.

Can I use bell peppers instead? Absolutely—just cut them into smaller pieces and adjust baking time as needed.

How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or enjoy cold!