These little buggers are one of my latest favorites. They are so good and so addicting. Little tiny (and might I add, adorable) sweet peppers stuffed with spiced-up gooey cream cheese and topped with crunchy panko breadcrumbs? I mean, really–what could go wrong in this scenario?
Did I add that they are unbelievably easy to make? Granted, prepping the peppers and stuffing them is slightly on the time-consuming side, but let me tell you–they are worth it!
And soooo adorable! These stuffed mini sweet peppers would make the perfect appetizer for a Cinco de Mayo party, or any other party for that matter.
Cup peppers in half, leaving stems on. Remove seeds and ribs.
In a bowl, mix together cream cheese, cheddar cheese and taco seasoning with a fork. Fill each pepper half with this mixture, so it is level with the edges (not heaping). Place pepper half on a large rimmed sheet pan and continue until all peppers are stuffed.
In a small bowl, pour melted butter over panko crumbs and mix to combine. Top each stuffed pepper half with these bread crumbs, lightly patting down to adhere. Return to sheet pan.
Bake peppers for 15 minutes, turn oven off and turn broiler on. Broil for 2-3 minutes or until breadcrumbs are browned. Watch carefully! Cool slightly before serving.
Verdict: Better than potato chips. Wait, did I just say that? No really, these things are so stinkin’ tasty. Husband’s take: Loved them! So did my mother-in-law and everyone that tried them. Changes I would make: Make more next time. Difficulty: Slightly time consuming, but easy!