Stuffed Mini Peppers are a delightful appetizer that brings color and flavor to any gathering. These bite-sized treats are filled with a creamy, cheesy mixture, creating a perfect balance of textures and tastes. Perfect for parties or a cozy night in, they’re as impressive as they are easy to make.
Mini bell peppers are the star here, offering a sweet, mild flavor and vibrant color. They're perfect for stuffing because they hold their shape while baking. Cream cheese provides a creamy base for the filling, making it rich and smooth. Cheddar cheese adds a sharp, tangy note that complements the sweetness of the peppers. Quinoa is our secret weapon for a bit of texture and added nutrition. Parsley and green onions bring freshness and a bit of zing, while garlic, salt, and black pepper round out the flavors, adding a savory depth. Finally, a drizzle of olive oil helps the peppers roast to tender perfection.
These stuffed mini peppers shine on a platter among other appetizers. Try pairing them with a crisp white wine or a refreshing iced tea. They also make a great addition to a charcuterie board, offering a pop of color and a burst of flavor.
First things first, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper; this will prevent sticking and make cleanup a breeze. Next, prepare your mini peppers by cutting off the tops and removing the seeds. A small spoon or your fingers work well here—just be gentle, they’re delicate!
In a mixing bowl, combine the softened cream cheese, shredded cheddar, cooked quinoa, chopped parsley, green onions, minced garlic, salt, and pepper. Mix until everything is evenly distributed and the mixture is creamy. Using a spoon or your hands, stuff each pepper with this cheesy filling, pressing gently to make sure it’s packed in there.
Arrange the stuffed peppers on your prepared baking sheet. Drizzle them with a bit of olive oil, which will help them roast beautifully and add a slight sheen. Pop them in the oven and bake for about 20 minutes. You’ll know they’re ready when the peppers are tender and the filling has a lovely golden hue.
Once out of the oven, let them cool slightly before serving. This will allow the filling to set a bit, making them easier to handle.
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