Southwestern Stuffed Mini Sweet Peppers
These stuffed mini sweet peppers have a perfect touch of the southwest. Spicy, creamy, crunchy and so tasty! What more could you want?
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.
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. I recently made them for a get together with some of my friends and they were a HUGE hit.
Or for a midnight snack. They’re better than potato chips. Wait, did I just say that? Really, these things are so stinkin’ tasty!
Needed for this recipe:
- Panko bread crumbs
- Sheet pan
- Sharp paring knife for prepping peppers
- Silpat baking mat or parchment paper
More party-perfect appetizers!
If you’re looking for more appetizer ideas, check these out:
- 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
- Preheat oven to 350°F.
- Cup peppers in half, leaving stems on, if desired. 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.
Nutrition Information:Yield: 12 Serving Size: 2-3 stuffed halves
Amount Per Serving: Calories: 184Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 252mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 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.
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.