Cheesy Stuffed Mini Peppers
Halved mini peppers filled with melty cream cheese, cheddar, and fresh herbs, then quickly pan-toasted until soft and charred at the edges. Ready in 12 minutes—a perfect snack or appetizer.
- Total time
- 12 min
- Servings
- 2
- Calories
- 145
- Protein
- 6g
Ingredients
- 12 whole mini sweet peppers
- 4 oz cream cheese, softened
- ½ cup sharp cheddar, shredded
- 2 tbsp fresh chives or parsley, chopped
- 1 tbsp olive oil
Instructions
- 1
Halve the mini peppers lengthwise and remove seeds with a small spoon.
- 2
Stir together cream cheese, cheddar, and chives until well blended.
- 3
Spoon filling evenly into each pepper half, mounding slightly.
- 4
Heat oil in a skillet over medium-high until shimmering, about 90 seconds.
- 5
Place peppers skin-side down in the skillet without moving for 4 minutes.
- 6
Flip carefully and cook 2 minutes more until the skin chars and cheese melts.
- 7
Transfer to a plate and cool 1 minute before serving.
Tools you’ll need
- cutting board
- sharp knife
- small spoon
- mixing bowl
- 10-inch skillet
- spatula
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