Need a super tasty game day snack? I've got you covered. Spicy Cream Cheese Stuffed Mini Peppers are an easy appetizer that your guests will love. The spice of the pickled jalapeños is tempered by the cream cheese creating a delightful pop for your tastebuds.
The best part of this recipe? The filling is prepared in a food processor. The hardest part is cutting the mini peppers in half, then scooping out the seeds and ribs. Definitely easy, just takes a few minutes of your time.
You can also prep the peppers ahead of time, then just pop them in the oven when your guests are ready to eat. They are best served warm but are still tasty at room temp.
PREPARE SPICY CREAM CHEESE STUFFED MINI PEPPERS:
Preheat oven to 350ºF.
Slice the mini peppers in half lengthwise, and remove the ribs and seeds. Leave the stem end intact. Place the prepared peppers onto a parchment lined baking sheet.
Slice the cream cheese into approximately one inch slices, and place in the bowl of a food processor. Add the cilantro, cheddar cheese, jalapeños, red onion, and cumin. Squeeze the roasted garlic into the mixture. Pulse the food processor until all the ingredients are well combined. You may need to scrape down the sides a few times.
Remove the blade from the food processor, scraping off any extra cheese mixture into the bowl of the food processor. Fill each of the peppers with the cheese mixture. (A mini spatula works well for this.)
Bake the peppers in the oven for about 10 minutes, then broil for about 2 minutes or until the cheese is bubbly and slightly browned. Keep a close eye on the peppers while broiling so they don't burn. Remove the Spicy Cream Cheese Stuffed Peppers from the oven, and allow them to cool for a few minutes before placing on a serving platter.
Make sure to grab a couple for yourself before they disappear. These peppers definitely don't last long in a crowd!
RECIPE NOTES:
- If you have any leftover cream cheese mixture, it makes a fantastic dip for chips or sliced bell peppers.
- I almost always have roasted garlic on hand, but if you need to roast some, it's really easy. Just plan on a bit of extra time for the recipe, or roast the garlic the day before, and keep it in the fridge until ready to use. Preheat the oven to 350ºF. Slice the top off a head of garlic. Drizzle a bit of avocado or olive oil over the top, wrap in foil, and place on a baking sheet. Place the garlic in the oven for 35-40 minutes. The garlic is done when it smells fragrant and is soft to the touch. I usually roast 2-3 heads at time.
- I like If You Care Parchment Paper made from unbleached and chlorine-free paper.
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Spicy Cream Cheese Stuffed Mini Peppers
Spicy Cream Cheese Stuffed Mini Peppers are an easy appetizer that your guests will love. The spice of the jalapeños is tempered by the cream cheese creating a delightful pop for your tastebuds.
Ingredients
- 6 ounces cream cheese
- ½ cup sharp cheddar cheese, shredded
- ¼ cup cilantro
- ¼ cup pickled jalapenos
- ¼ cup red onion diced
- one head roasted garlic
- 1 teaspoon cumin
- 15 mini peppers
Instructions
- Preheat oven to 350ºF. Slice the mini peppers in half lengthwise, and remove the ribs and seeds. Leave the stem end intact. Place the prepared peppers onto a parchment lined baking sheet.
- Slice the cream cheese into approximately one inch slices, and place in the bowl of a food processor. Add the cilantro, cheddar cheese, jalapeños, red onion, and cumin. Squeeze the roasted garlic into the mixture. Pulse the food processor until all the ingredients are well combined. You may need to scrape down the sides a few times.
- Remove the blade from the food processor, scraping off any extra cheese mixture into the bowl of the food processor. Fill each of the peppers with the cheese mixture. (A mini spatula works well for this.)
- Bake the peppers in the oven for about 10 minutes, then broil for about 2 minutes or until the cheese is bubbly and slightly browned. Keep a close eye on the peppers while broiling so they don't burn. Remove the Spicy Cream Cheese Stuffed Peppers from the oven, and allow them to cool for a few minutes before placing on a serving platter.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 206Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 47mgSodium 298mgCarbohydrates 8gFiber 2gSugar 5gProtein 7g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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