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–+ servings
Southwestern stuffed mini sweet peppers with panko topping.
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4.55 from 11 votes

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?
Prep Time30 minutes
Cook Time18 minutes
Total Time48 minutes
Course: Appetizers/Snacks
Cuisine: Southwestern
Diet: Vegetarian
Servings: 12 appetizer servings
Author: Rachel Gurk

Ingredients

  • 8 oz. sweet mini peppers
  • 1 pkg. (8 oz.) reduced fat cream cheese, softened (regular cream cheese is fine, too)
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons taco seasoning
  • 1 cup panko bread crumbs
  • 2 tablespoons unsalted butter, melted

Instructions

  • Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper or foil for easy clean-up.
  • Cut peppers in half, leaving stems on if desired. Remove seeds and ribs.
    8 oz. sweet mini peppers
  • In a bowl, combine cream cheese, cheddar cheese and taco seasoning until well blended.
    1 pkg. (8 oz.) reduced fat cream cheese, softened, 1 cup shredded sharp cheddar cheese, 2 tablespoons taco seasoning
  • Fill each pepper half with this mixture, so it is level with the edges (not heaping). Place pepper half on prepared 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.
    1 cup panko bread crumbs, 2 tablespoons unsalted butter, melted
  • Bake peppers for 15 minutes. Turn oven to broil. Broil stuffed peppers for 2 to 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 freeze, see instructions on post. 
  • Make jalapeño poppers: Substitute jalapeño peppers for the mini sweet peppers. 

Nutrition

Serving: 2stuffed peppers | Calories: 119kcal | Carbohydrates: 7g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 201mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 888IU | Vitamin C: 24mg | Calcium: 106mg | Iron: 0.4mg

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