Stuffed Mini Peppers

Bright, colorful mini peppers are filled with a delightful cheesy and savory mix, making them a perfect snack or side dish that is both fun and nutritious—ideal for keeping kids happily munching.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 6

Ingredients

20 mini bell peppers

8 oz cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup cooked quinoa

1/4 cup chopped fresh parsley

1/4 cup chopped green onions

1 clove garlic, minced

1 tsp salt

1/2 tsp black pepper

1 tbsp olive oil

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Cut the tops off the mini peppers and remove the seeds.

3. In a bowl, mix the cream cheese, cheddar cheese, quinoa, parsley, green onions, garlic, salt, and pepper until well combined.

4. Stuff each mini pepper with the cheese mixture, pressing gently to fill completely.

5. Arrange the peppers on the prepared baking sheet and drizzle with olive oil.

6. Bake for 20 minutes or until the peppers are tender and the filling is golden.

7. Let cool slightly before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10-12 minutes until warmed through.

Scan for cooking tips & leave a review!

itsonly.recipes/view/stuffed-mini-peppers

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.