Cream Cheese Stuffed Peppers
These cream cheese stuffed peppers are a simple yet elegant appetizer that is full of flavor and takes minutes to make. Watch the video below to see how I make it in my kitchen!
Servings 24 servings
Calories 51kcal
Ingredients
- 1 pound mini bell peppers a mix of orange, yellow, and red, about 24
- 12 ounces cream cheese softened
- 1 teaspoon garlic powder
- 2 tablespoons parmesan cheese freshly gated
- 3 stalks green onions finely sliced
- 1/2 cup baby spinach
- 1 cup shredded cheese I like Mozzerella or Pepper Jack
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- Slice the bell peppers lengthways and remove the seeds.
- In a mixing bowl, mix the cream cheese, garlic powder, parmesan cheese, green onions, and baby spinach.
- Place the stuffed peppers on the lined sheet and cover with the shredded cheese.
- Bake the peppers for 15 minutes or until the cheese has melted.
Video
Notes
TO STORE: Leftovers can be stored at room temperature, covered, for up to five days.
TO FREEZE: Place the cooked and cooled cream cheese peppers in an airtight container and store them in the freezer for up to 6 months.
REHEATING: Cream cheese bell peppers should always be enjoyed warm, so either reheat them in a preheated oven or air fryer.
Nutrition
Serving: 1serving | Calories: 51kcal | Carbohydrates: 3g | Protein: 3g | Fat: 3g | Sodium: 104mg | Potassium: 88mg | Fiber: 1g | Vitamin A: 778IU | Vitamin C: 25mg | Calcium: 53mg | Iron: 1mg | NET CARBS: 2g