Stuffed Mini Peppers
Mini Stuffed Peppers are incredibly easy to make, have a mild, pleasing flavor, and are totally delicious! Each crunchy bite is filled with a seasoned creamy savoriness that just can't be beat! And it all comes together in 15 minutes with just 3 ingredients--so quick and easy!
Equipment
- cutting board
- small melon scoop (optional, but handy for scooping out the pepper membranes and seeds)
- small spoon
- butter knife
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Ingredients
- 12 ounce bag sweet mini peppers halved, with membranes and seeds scooped out
- 8 ounces reduced fat cream cheese
- everything bagel seasoning see notes to make your own
Instructions
- Rinse the mini peppers; halve lengthwise and scoop out the membranes and seeds.
- Fill each pepper cavity with small spoonfuls of cream cheese. Take your time to make sure each pepper isn't understuffed or overstuffed. I use a butter knife to spread it, giving it a smooth looking appearance on top.
- Sprinkle the everything seasoning on top of the cream cheese. Use your desired amount, but keep in mind that this is a pretty flavorful topping.
- Cover and chill, or enjoy immediately!
Notes
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- Store leftovers in an airtight container and keep refrigerated. Enjoy within 2-3 days.
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- A small melon scoop comes in handy for removing the membranes and seeds. I like to place the peppers under running water after I do this to flush them out to make sure there's no seeds remaining. Then I just pat them dry with a paper towel before filling.
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- If you wish to make your own everything seasoning, use 2 T. poppy seeds, 1 T. white sesame seeds, 1 T. black sesame seeds, 1 T. garlic powder, 1 T. onion powder, & 2 t. sea salt.
Tried this recipe?Let us know how it was!