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?
Servings 12 appetizer servings
Calories 184kcal
Ingredients
- 1/2 pound sweet mini peppers
- 8 ounces reduced fat cream cheese, softened
- 1 cup grated sharp cheddar (I use white cheddar)
- 2 tablespoons [taco seasoning]
- 1 cup panko bread crumbs
- 2 tablespoons unsalted butter, melted
Instructions
- 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 bread crumb mixture, 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.
Video
Notes
- Nutrition information is based on one serving, or 2 to 3 stuffed pepper halves. The size of the peppers can vary quite a bit.
- Make ahead tip: Peppers can be stuffed up to a day ahead of time, covered, and refrigerated. Bake as directed.
- To make jalapeño poppers, substitute jalapeño peppers for the mini sweet peppers.
Nutrition
Serving: 2-3 stuffed halves | Calories: 184kcal | Carbohydrates: 9g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 252mg | Fiber: 1g | Sugar: 2g