These stuffed mini sweet peppers have a perfect touch of the southwest. Spicy, creamy, crunchy and so tasty! What more could you want?

Southwestern Stuffed Mini Sweet Peppers | RachelCooks.com

These compact little stuffed peppers are one of my latest favorites. They are so good and so addicting. Miniature (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? Perfect as a vegetarian appetizer. 

May I add that they are fairly 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! 

If you want to cut down on prep, prepare the filling in advance and then stuff and bake the peppers on the day of your event. Also, don’t stress too much if the filling isn’t perfectly even or some of the crumbs fall off. Trust me, no one will notice how your filling looks as these little yummies disappear quickly from the platter. 

Stuffed mini peppers are terrific hot out of the oven, but they also taste great as they cool.

These stuffed mini sweet peppers have a perfect touch of the southwest. Spicy, creamy, crunchy and so tasty! What more could you want? Get the recipe on RachelCooks.com!

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.

Or for a midnight snack. Or a morning snack.

These stuffed mini sweet peppers have a perfect touch of the southwest. Spicy, creamy, crunchy and so tasty! What more could you want? Get the recipe on RachelCooks.com!

 

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Southwestern Stuffed Mini Sweet Peppers

Southwestern Stuffed Mini Sweet Peppers

Yield: 12 appetizer servings
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes

These stuffed mini sweet peppers have a perfect touch of the southwest. Spicy, creamy, crunchy and so tasty! What more could you want?

Ingredients

  • 1/2 pound of sweet mini peppers
  • 8 ounces reduced fat cream cheese, softened
  • 1 cup grated sharp cheddar (I used white cheddar)
  • 2 tablespoons taco seasoning
  • 1 cup panko bread crumbs
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 350°F.
  2. Cup peppers in half, leaving stems on, if desired. Remove seeds and ribs.
  3. 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.
  4. 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.
  5. 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.
Nutrition Information:
Yield: 12 Serving Size: 2-3 stuffed halves
Amount Per Serving: Calories: 184 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 38mg Sodium: 252mg Carbohydrates: 9g Fiber: 1g Sugar: 2g Protein: 8g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: Better than potato chips. Wait, did I just say that? No really, these things are so stinkin’ tasty.
Husband’s take: Ben loves these stuffed mini sweet peppers! So does my mother-in-law and everyone that tries them. I recently made them for a get together with some of my friends and they were a HUGE hit.
Changes I would make: Make more next time.
Difficulty: Slightly time consuming to stuff the peppers, but still so easy!

Update: My mom made these for a NYE party and she said they were a huge hit. She had some leftover filling and she said it was fantastic as a cold spread on crackers. So you could always make triple what you need and then enjoy it all week long.

PS: I love it when my mom makes and loves my recipes. And if you’re raising an eyebrow, don’t. She’s totally honest and she would tell me if she hated a recipe. She also texts me when I have typos on my blog, for which I am eternally grateful.