Cream Cheese Stuffed Mini Peppers (Print Version)
# Ingredients:
→ Vegetables & Aromatics
01 -
12 mini sweet peppers (red, yellow, or orange)
02 -
1 clove garlic, minced
→ Dairy
03 -
225g cream cheese, softened
04 -
120g shredded mozzarella cheese
→ Fresh Herbs
05 -
60g fresh parsley, finely chopped
06 -
60g fresh chives, finely chopped
→ Seasonings & Oils
07 -
5ml lemon juice
08 -
Salt and pepper to taste
09 -
1g smoked paprika (optional)
10 -
Extra virgin olive oil for drizzling
# Instructions:
01 -
Preheat oven to 190°C (375°F).
02 -
Halve mini sweet peppers lengthwise and remove seeds and membranes. Leave stems intact for presentation if desired. Arrange peppers cut-side up on a parchment-lined baking sheet.
03 -
In a mixing bowl, thoroughly combine softened cream cheese, shredded mozzarella, chopped parsley, chives, minced garlic, lemon juice, salt, pepper, and smoked paprika until smooth and well-integrated.
04 -
Using a small spoon or piping bag, generously fill each pepper half with the cream cheese mixture, being careful not to overfill.
05 -
Lightly drizzle the stuffed peppers with olive oil. Bake in preheated oven for 15-20 minutes until peppers are tender and filling develops a light golden color.
06 -
Allow stuffed peppers to cool slightly before serving. Can be enjoyed warm or at room temperature.
# Notes:
01 -
These stuffed peppers can be prepared up to 24 hours in advance and refrigerated before baking.
02 -
For a lighter version, use reduced-fat cream cheese without compromising flavor.