Try our delicious Stuffed Mini Bell Peppers with Cream Cheese and Herbs recipe. These colorful and flavorful bite-sized snacks are perfect for parties or as a quick and easy appetizer.
Stuffed Mini Bell Peppers with Cream Cheese and Herbs
Indulge in our Stuffed Mini Bell Peppers with Cream Cheese and Herbs recipe, a delightful combination of vibrant mini bell peppers filled with a creamy and herb-infused cream cheese mixture.
These bite-sized treats are not only visually appealing but also bursting with flavors. Whether you’re hosting a gathering or simply looking for a tasty snack, these stuffed peppers are sure to impress.
Print This
Stuffed Mini Bell Peppers with Cream Cheese and Herbs
Ingredients
- 12 mini bell peppers, assorted colors
- 8 oz (225g) cream cheese, softened
- 2 tablespoons chopped fresh herbs (such as parsley, chives, or basil)
- 1 clove garlic, minced
- Salt and pepper to taste
- Optional: red pepper flakes for a touch of heat
Nutritional Information (Per Serving)
- Calories: 120
- Protein: 3g
- Carbohydrates: 7g
- Fiber: 2g
- Fat: 9g
- Sugar: 4g
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the mini bell peppers and remove the seeds and membranes.
- In a bowl, mix together the softened cream cheese, chopped fresh herbs, minced garlic, salt, and pepper.
- Using a spoon or piping bag, fill each mini bell pepper with the cream cheese mixture.
- Place the stuffed peppers on a baking sheet and bake for 12-15 minutes, or until the peppers are tender and the filling is slightly golden.
- If desired, sprinkle with red pepper flakes for a touch of heat.
- Serve the Stuffed Mini Bell Peppers as a delightful and flavorful snack.
Service Suggestion
- Serve the Stuffed Mini Bell Peppers with a side of marinara sauce for dipping.
- Garnish with additional fresh herbs for an extra pop of color.
Notes
- For added crunch, sprinkle some toasted breadcrumbs on top before baking.
- Try adding a squeeze of lemon juice to the cream cheese mixture for a tangy twist.