Nutrition: Calories 71 | 3.3g Net Carbs | 2.8g Protein | 5.5g Total Fat
A real crowd pleaser, with creamy garlic filling, this cheesy stuffed peppers recipe makes an easy appetizer, side dish or snack.
Ooooh, these stuffed peppers are so good. It’s like creamy, cheesy garlic bread stuffed in a roasted sweet pepper. And they disappear fast. Even my kids who don’t like peppers love these. We make them out camping, and we make them at home. And this recipe is often my go-to when we go over to someone else’s house for dinner. No matter what our hosts are making, these stuffed peppers either make a tasty side or an appetizer.
Prep Your Peppers
The first step to making these easy cheesy stuffed peppers is to prep the peppers. So, lay out all your peppers on the pan or cutting board. This helps you figure out where they naturally rest, so the pepper won’t wobble after you fill them. Then, use a knife to cut off the side that faces up. (I like to save these pieces to add to a vegetable tray or snack on later.) Finally, use a teaspoon to scrape out the ribs and seeds. Sometimes, some of the seeds are stubborn. All you have to do is turn the pepper over and thump the back with the spoon. That usually gets the rest out. If you have jalapeño popper tray, you can use that instead of a baking sheet. Then, you would need to cut off the pepper tops instead and de-seed them.
Make the Cheesy Garlic Filling
The filling for these stuffed peppers is inspired by gooey garlic bread, and it is so easy to make. To a bowl, add shredded cheese, softened cream cheese, fresh crushed garlic and seasoning salt. Then, mix it all together until the everything is combined.
Stuff the Peppers and Bake
And now it’s time to stuff your peppers. So, use a small spoon to add the filling to the peppers. Then, use the back of the spoon to press the filling all the way in. Put the stuffed pepper on a baking sheet, and continue filling the rest. Once all the peppers are filled, bake them at 425° for 20-25 minutes until the cheese melts and starts to brown a little and the peppers soften. If you are prepping for a party, you can also store the stuffed peppers in the refrigerator to bake later.
Other recipes to check out: Cheesy Taco Pepper Poppers, Ham Asparagus Roll Ups, and Salami Pizza Cups.
Easy Cheesy Stuffed Peppers Recipe with Garlic and Cream Cheese
A real crowd pleaser, with creamy garlic filling, this cheesy stuffed peppers recipe makes an easy appetizer, side dish or snack.
Total Time: 35 min
Prep Time: 15 min
Cook Time: 20 min
Ingredients
- 1 1/2 lbs Mini Sweet Peppers, about 24 peppers
- 2 Cups Shredded Cheddar Jack Cheese
- 8 oz Cream Cheese, softened
- 4 Cloves Garlic, crushed
- 1 tsp Season Salt
Directions
- Preheat the oven to 425°. Lay out the mini peppers on a baking sheet to see where they naturally rest. Slice off the side facing upwards, and discard (or save for a vegetable tray). Use a teaspoon to scoop out the seeds. Turn the pepper over and thump the back with the spoon to remove any remaining seeds. Repeat for all the mini peppers.
- Combine the remaining ingredients in a bowl and mix with a spatula until everything is thoroughly combined. Use the small spoon to fill all of the mini peppers with the cheesy filling.
- Bake the stuffed peppers for 20-25 minutes until the peppers start to soften and the filling is melty and browned in spots. Let the peppers cool slightly before serving. Enjoy.
Nutrition:
Yield: 24 servings, Serving Size: 1 Pepper
Amount Per Serving: Calories: 71, Total Fat: 5.5g, Saturated Fat: 3g, Cholesterol: 16.7mg, Sodium: 128.8mg, Carbohydrates: 4.8g, Fiber 1.5g, Sugars: 2.3g, Protein 2.8g
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