Mini Bell Peppers Recipe

Mini bell peppers: These are small, sweet peppers that come in a variety of colors. They add a vibrant look and a sweet flavor to the dish.

Cream cheese: A soft, mild-tasting cheese that provides a creamy texture to the stuffing.

Cheddar cheese: A sharp, flavorful cheese that adds depth and richness to the filling.

Fresh parsley: An herb that adds a fresh, slightly peppery flavor and a pop of green color.

Garlic powder: A seasoning made from dried and ground garlic, adding a subtle garlic flavor without the moisture of fresh garlic.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a mild heat and a hint of earthiness to the dish.

To achieve a perfectly creamy and smooth filling, make sure the cream cheese is fully softened before mixing it with the shredded cheddar cheese. This will ensure that the cheese mixture blends evenly and is easier to stuff into the mini bell peppers. Additionally, using freshly chopped parsley will enhance the flavor and add a touch of freshness to the dish.

• mini bell peppers - Substitute with cherry tomatoes: Cherry tomatoes provide a similar sweetness and can be easily halved and seeded.

• cream cheese - Substitute with ricotta cheese: Ricotta cheese offers a creamy texture and mild flavor, making it a good alternative.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a mild flavor and melts well, similar to cheddar.

• fresh parsley - Substitute with fresh cilantro: Cilantro provides a fresh, herbaceous flavor that complements the dish.

• garlic powder - Substitute with minced fresh garlic: Fresh garlic offers a more robust and aromatic flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile without altering the color of the dish.

• Allow the mini bell peppers to cool completely before storing. This helps prevent condensation, which can make them soggy.

• Place the cooled stuffed peppers in an airtight container. If stacking them, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator. These delicious appetizers will stay fresh for up to 3-4 days.

• For longer storage, consider freezing. Lay the stuffed peppers on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the peppers to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat the frozen peppers in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until heated through and the cheese is bubbly.

• Avoid microwaving, as it can make the peppers rubbery and the cheese less appealing. The oven method ensures a delightful texture and flavor.

• If you have leftover cream cheese mixture, store it in an airtight container in the refrigerator for up to a week. It can be used as a spread or dip for other vegetables or crackers.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover mini bell peppers on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent the cheese from over-browning.
  4. Bake for 10-15 minutes or until the peppers are heated through and the cheese is melty and bubbly again.

• Microwave Method:

  1. Arrange the mini bell peppers on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or another plate to trap the steam.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are warming evenly.
  4. Continue heating in 30-second increments if needed until the peppers are hot and the cheese is melted.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the mini bell peppers in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, checking halfway through to ensure they are not overcooking.
  4. Remove when the peppers are hot and the cheese is bubbly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the mini bell peppers in the skillet, cut side up.
  4. Cover with a lid and heat for 5-7 minutes, or until the peppers are warmed through and the cheese is melted.

• Oven: Used to bake the stuffed mini bell peppers until they are tender and the cheese is melted and bubbly.

• Mixing bowl: Used to combine the cream cheese, shredded cheddar cheese, chopped parsley, garlic powder, salt, and black pepper.

• Baking sheet: Used to place the stuffed mini bell peppers on for baking.

• Spatula: Used to mix the cheese mixture thoroughly.

• Measuring cups: Used to measure the cream cheese and shredded cheddar cheese accurately.

• Measuring spoons: Used to measure the garlic powder, salt, and black pepper accurately.

• Knife: Used to halve and seed the mini bell peppers.

• Cutting board: Used as a surface to halve and seed the mini bell peppers.

• Spoon: Used to stuff each mini bell pepper half with the cheese mixture.

Prepare the filling ahead: Mix the cream cheese, shredded cheddar cheese, parsley, garlic powder, salt, and black pepper the night before and store in the fridge.

Use a piping bag: Transfer the cheese mixture into a piping bag for quick and easy stuffing of the mini bell peppers.

Pre-cut peppers: Halve and seed the mini bell peppers in advance and store them in an airtight container.

Line the baking sheet: Use parchment paper or a silicone baking mat to save on cleanup time.