Description
Deliciously stuffed miniature sweet peppers with cream cheese, cheddar, and fresh herbs.
Ingredients
Scale
- 12 miniature sweet peppers
- 8 ounces cream cheese (softened)
- ⅔ cup cheddar cheese (shredded)
- ⅓ cup minced fresh chives
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ⅔ cup finely chopped fresh broccoli
- Fresh herbs (chives and/or parsley for garnish)
Instructions
- Preheat the oven to 400°F and line a baking sheet with foil.
- Slice the mini peppers in half lengthwise and remove any seeds. Arrange them on the prepared baking sheet.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar, minced chives, salt, and pepper. Stir until smooth, then fold in the chopped broccoli.
- Fill each pepper half with the cheese mixture. Place on the prepared baking sheet.
- Bake for 12-15 minutes or until the filling is warm and slightly golden.
- Let them cool for a few minutes before serving, then sprinkle with fresh herbs to finish.
Notes
- For extra flavor, consider adding some garlic powder or a pinch of cayenne pepper to the cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg