Stuffed Mini Peppers
Crispy-skinned mini peppers stuffed with creamy cheese and herbs, ready in 12 minutes. Perfect warm snack or appetizer that requires no oven.
- Total time
- 12 min
- Servings
- 2
- Calories
- 210
- Protein
- 8g
Ingredients
- 12 whole mini sweet peppers
- 4 oz cream cheese, softened
- ½ cup sharp cheddar, finely grated
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp olive oil
Instructions
- 1
Cut the stem end off each mini pepper and scoop out seeds with a small spoon.
- 2
Mix cream cheese, cheddar, and parsley in a small bowl until combined.
- 3
Spoon the cheese mixture into each pepper, filling it level with the opening.
- 4
Heat olive oil in a large skillet over medium-high until shimmering, ~60 seconds.
- 5
Place peppers cut-side down in the skillet without moving them for 4 minutes.
- 6
Turn peppers over and cook 2 more minutes until the skins blister and soften.
- 7
Serve warm. The cheese will still be creamy inside, skin crispy outside.
Tools you’ll need
- small spoon
- small mixing bowl
- large skillet
- spatula
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