Bite-Sized Mini Stuffed Peppers With a Savory Filling

What kind of recipe is it?

Bite-sized mini stuffed peppers are a delightful appetizer that combines vibrant flavors with a visually appealing presentation.

These petite peppers are stuffed with a savory mixture of cream cheese, herbs, and spices, making them a perfect finger food for parties or gatherings.

Their colorful appearance and mouthwatering taste make them a crowd-pleaser, especially for health-conscious individuals looking for a tasty yet nutritious option.

Ideal for both casual and formal occasions, these stuffed peppers cater to everyone, ensuring satisfaction with every bite.

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Ingredients

Ingredient	Quantity
Mini bell peppers	12-15 peppers (assorted colors)
Cream cheese	8 ounces (softened)
Fresh herbs (parsley)	2 tablespoons (finely chopped)
Fresh herbs (chives)	1 tablespoon (finely chopped)
Garlic powder	1 teaspoon
Onion powder	1 teaspoon
Salt	½ teaspoon
Black pepper	¼ teaspoon
Grated parmesan cheese	¼ cup
Optional: crushed red pepper	¼ teaspoon (for heat)

This combination of ingredients will yield a flavorful and satisfying stuffing for your bite-sized mini peppers, perfect for any gathering or event.

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Cooking Steps

1. Preheat the oven to 200 °C (400 °F). Position the oven rack in the center to guarantee even cooking.

2. While the oven is preheating, prepare a baking sheet by lining it with parchment paper or lightly greasing it with cooking spray.

3. Combine 8 ounces (227 g) of softened cream cheese, 2 tablespoons (30 ml) of finely chopped parsley, 1 tablespoon (15 ml) of finely chopped chives, 1 teaspoon (4 g) of garlic powder, 1 teaspoon (4 g) of onion powder, ½ teaspoon (3 g) of salt, ¼ teaspoon (1 g) of black pepper, and ¼ cup (25 g) of grated parmesan cheese in a mixing bowl.

Mix thoroughly until the ingredients are well incorporated.

4. Rinse 12-15 mini bell peppers under cold water, then pat them dry. Slice the tops off each pepper and remove the seeds and membranes.

5. Spoon a generous amount of the cream cheese mixture into each prepared mini bell pepper, filling them generously but avoiding overflow.

6. Arrange the stuffed mini peppers upright on the prepared baking sheet. Guarantee they’re standing straight to prevent the filling from spilling out during baking.

7. Bake the stuffed peppers in the preheated oven for 20-25 minutes, or until the tops are golden brown and the peppers are tender.

Look for a light char and slight bubbling of the filling as a sensory cue for doneness.

8. Once baked, remove the stuffed peppers from the oven and let them cool for about 5 minutes before serving.

They’ll continue to cook slightly from residual heat, so avoid excessive resting to maintain ideal texture.

Enjoy your delicious bite-sized mini stuffed peppers!

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Variations

Spicy Southwest Stuffed Peppers: Add 1 cup (150 g) of cooked chorizo and 1 teaspoon (5 g) of cumin for a zesty kick.
Mediterranean Mini Peppers: Replace cream cheese with 200 g (7 ounces) of feta cheese and mix in ½ cup (75 g) of sun-dried tomatoes and 1 tablespoon (15 ml) of olive oil for a burst of Mediterranean flavors.
Vegan Creamy Stuffed Peppers: Substitute cream cheese with 250 g (9 ounces) of cashew cream and add 1 teaspoon (5 g) of nutritional yeast for a dairy-free, plant-based option.
Herbed Chicken and Cheese Stuffed Peppers: Incorporate 1 cup (150 g) of shredded cooked chicken and 100 g (3.5 ounces) of mozzarella cheese into the cream cheese mixture for a protein-rich twist.

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Tips on plating and presentation

While serving bite-sized mini stuffed peppers, it’s essential to contemplate their presentation to enhance their visual appeal and make them more inviting.

I recommend using a contrasting plate to showcase their vibrant colors. Garnish with fresh herbs or a drizzle of sauce for a pop of flavor.

Arranging them in an asymmetrical pattern can also create a more dynamic look on the table.

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What other dishes can I pair it with?

If you want to create a well-rounded meal, consider pairing bite-sized mini stuffed peppers with a revitalizing salad or some grilled protein.

I love serving them alongside lemon-herb grilled chicken for a flavorful contrast.

You could also add quinoa or couscous for a hearty side.

Honestly, these stuffed peppers shine as a delicious appetizer or standout side dish alongside various meals.

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What drinks can I pair it with?

Pairing drinks with bite-sized mini stuffed peppers can elevate your dining experience just as much as selecting the right side dishes.

I love to enjoy them with a crisp Sauvignon Blanc, which complements the savory flavors perfectly.

If you’re in the mood for something non-alcoholic, a sparkling water with a splash of lime refreshes the palate without overpowering the dish.

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Frequently Asked Questions

Can I Prepare These Stuffed Peppers Ahead of Time?

I often prepare stuffed peppers ahead of time. I just assemble them and store them in the fridge. When it’s time to bake, they’re ready to go, saving me lots of stress!

How Do I Store Leftovers?

I store leftovers in an airtight container, keeping them in the fridge for up to three days. If I’d like to save them longer, I freeze them in portions for future meals.

Are These Peppers Gluten-Free?

Yes, they’re gluten-free! I always check the ingredients to verify there’s no gluten in the filling. It’s great knowing I can enjoy them without worrying about dietary restrictions—truly a delicious, safe treat!

Can I Freeze the Stuffed Peppers?

Yes, I can freeze the stuffed peppers! Just make sure to let them cool completely, then store them in airtight containers. They’ll keep well for about three months, making meal prep a breeze for me.

What Kind of Peppers Work Best for Stuffing?

I’ve found that bell peppers, especially mini ones, work best for stuffing. Their sweetness balances savory fillings beautifully, and they hold up well in the oven. Plus, they’re easy to handle and serve!