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Need an appetizer or game day snack idea? Try these cheesy stuffed mini peppers! They’re filled with cheese, cream cheese, and pickled jalapenos.
These mini peppers are sweet and not spicy. I like a little spice, so I added the jalapenos, but feel free to adjust to your taste.
- 1/2 lb mini sweet peppers
- 2 tbsp olive or avocado oil
- salt and pepper
- 4 oz cream cheese softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded parmesan
- 1 tbsp minced garlic
- 3 tbsp minced pickled jalapenos
- 1/2 tsp onion powder
Preheat the oven to 450 degrees.
Slice the peppers in half and toss in a bowl with the oil and a sprinkle of salt and pepper.
In a mixing bowl, mix together the cream cheese, cheddar cheese, parmesan, garlic, pickled jalapenos, onion powder, and a sprinkle of salt and pepper until well combined.
Fill the peppers with the cheese filling and place on a lined cookie sheet.
Roast in the oven for 15 to 17 minutes or until the peppers are soft and the cheese filling is golden.
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