Ingredients
Scale
- 1.5 lbs (about 680g) Mini Sweet Peppers (approx. 20-24): Look for a colorful mix; their small size is perfect for individual bites, and their natural sweetness complements the savory cheese.
- 8 oz (226g) Cream Cheese, softened: The creamy base of our filling; ensure it’s at room temperature for easy mixing.
- 1 cup (about 100g) Shredded Sharp Cheddar Cheese: Adds a delightful sharpness and gooey texture when melted.
- 1/4 cup (about 25g) Grated Parmesan Cheese: Lends a salty, umami depth to the cheese mixture.
- 2 Green Onions, finely chopped: Provides a mild, fresh oniony bite and a pop of color.
- 1 Clove Garlic, minced: For a foundational aromatic flavor; use fresh for the best taste.
- 1/2 teaspoon Dried Italian Herbs (or a mix of dried oregano and basil): Adds a classic Mediterranean herbaceous note.
- 1/4 teaspoon Black Pepper, freshly ground: To enhance the overall flavors.
- Pinch of Salt (optional, to taste): Use sparingly as the cheeses already provide saltiness.
- 1 tablespoon Olive Oil: For lightly coating the peppers, helping them to soften and slightly char.
- Optional Garnish: Fresh Parsley or Chives, chopped: For a final touch of freshness and visual appeal.
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prep the Peppers: Wash the mini sweet peppers thoroughly. Slice each pepper in half lengthwise, from stem to tip. Using a small spoon or your fingers, carefully remove the seeds and white membranes. Try to keep the stems intact on one half for a nicer presentation, if desired.
- Toss Peppers with Oil: Place the pepper halves in a medium bowl. Drizzle with the 1 tablespoon of olive oil and toss gently to coat them evenly. This helps them soften and prevents them from drying out in the oven.
- Prepare the Cheese Filling: In a separate medium bowl, combine the softened cream cheese, shredded sharp cheddar cheese, grated Parmesan cheese, finely chopped green onions, minced garlic, dried Italian herbs, and black pepper. Mix thoroughly with a fork or spatula until all ingredients are well incorporated and the mixture is smooth and creamy. Taste and add a pinch of salt if you feel it’s needed, keeping in mind the saltiness of the cheeses.
- Stuff the Peppers: Carefully spoon the cheese mixture into each pepper half, filling them generously. You can use a small spoon or a piping bag (a zip-top bag with the corner snipped off works well too) for a neater job. Don’t overfill too much, as the cheese will expand slightly and may ooze out excessively.
- Arrange on Baking Sheet: Place the stuffed pepper halves, cheese-side up, in a single layer on the prepared baking sheet. Ensure they are not too crowded to allow for even baking.
- Bake: Bake in the preheated oven for 15-20 minutes. The baking time will vary depending on the size of your peppers and how tender you like them. They are ready when the peppers are tender-crisp (softened but still holding their shape) and the cheese filling is hot, bubbly, and lightly golden brown in spots.
- Rest and Garnish: Once baked, remove the baking sheet from the oven and let the cheese-stuffed bell pepper bites rest for a few minutes. This allows the cheese to set slightly, making them easier to handle. If desired, sprinkle with freshly chopped parsley or chives before serving for an extra touch of color and freshness.
- Serve Warm: Enjoy these delicious bites while they are warm and the cheese is perfectly melty.
Nutrition
- Serving Size: one normal portion
- Calories: 220