Description
Delicious and festive Christmas stuffed mini peppers filled with herbed cream cheese, perfect for holiday gatherings.
Ingredients
Scale
- 12 mini sweet peppers (red, yellow, and orange)
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup shredded cheddar cheese
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for heat)
Instructions
- Preheat the oven to 375°F.
- Cut the mini sweet peppers in half lengthwise and remove the seeds and membranes.
- In a mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, chives, parsley, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Mix until well combined and creamy.
- Using a small spoon or a piping bag, fill each pepper half with the herbed cream cheese mixture.
- Place the stuffed peppers on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the filling is slightly golden.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- For a smoky flavor, add 1/2 teaspoon of smoked paprika to the cream cheese mixture.
- Substitute the fresh herbs with 1 tablespoon of Italian seasoning for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed peppers
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Christmas Stuffed Mini Peppers with Herbed Cream Cheese