Stuffed Mini Peppers

Jalapeño popper fans won’t be able to resist the charms of these adorable mini stuffed peppers that are as cute as they are delicious. Vibrant, bite-sized beauties are packed with a creamy blend of chives, broccoli and cream cheese. Then they’re topped with melty cheddar cheese and baked for a poppable appetizer that guarantees smiles all around.

These mini peppers are a guaranteed crowd-pleaser that are ideal for parties, game days or simply a delightful snack. Each pepper boasts a delicate crunch on the outside and a rich, savory filling on the inside. The addition of chives and broccoli not only sneaks in some greens but the taste but also adds a nutritious twist to this tasty treat. Whether you’re entertaining guests or treating yourself, these stuffed peppers will quickly become your new go-to recipe.

Ingredients for Stuffed Mini Peppers

• Mini peppers: We like a medley of sweet mini peppers, color-wise for this recipe.
• Cheese: You’ll need two kinds of cheese for the filling. Tangy cream cheese that gets mixed with the chives and broccoli and shredded sharp cheddar for melting on top of the pepper boats.
• Chives: Chopped chives and cream cheese is reminiscent of French onion dip and are as delicious as the filling in these stuffed peppers.
• Broccoli: The star of the show. Fresh is best, as frozen broccoli florets will make the filling too watery.

Directions

Step 1: Prep your peppers

Start by preheating your oven to 400°F. Cut the peppers in half lengthwise then remove the seeds and inner membrane.

Step 2: Make the filling

Mix cream cheese, chives, salt and pepper in a bowl and stir in the broccoli florets until well combined.

Step 3: Stuff the peppers

Spoon the filling into the pepper halves, being careful not to overstuff the peppers or you’ll have the filling falling out on all sides.

Step 4: Bake the peppers

Place the peppers on a foil-lined baking sheet and bake until the filling is heated through and the peppers are soft, for 9 to 11 minutes. Sprinkle with cheddar cheese and then bake another three to four minutes longer until the cheese is melted. Let the peppers cool slightly before serving.

Stuffed Mini Pepper Variations

• Add protein: Mix shredded, cubed or ground chicken into the filling. Even a buffalo chicken dip would be good.
• Add a topper: Crispy bacon crumbles would be so good on top of these peppers.
• Add hot sauce: Like your stuffed peppers with a kick? Add a few dashes of hot sauce to the filling to dial up the flavors.

How to Store Stuffed Mini Peppers

Mini stuffed peppers are the perfect bite-sized snack for after-school cravings and midday machines. Transfer the remaining peppers to a sealed airtight container until you’re ready for seconds. You could also doub le wrap each individually and place them in a Ziploc bag for on-the-go lunches.

How long do stuffed mini peppers last?

These peppers are stuffed with cream cheese and so you want to try to use them up within one to three days. Refrigerate any leftovers as soon as you can. If any peppers are left sitting out overnight, you’ll have to toss those to avoid a bought of bacteria.

Should you reheat these stuffed peppers?

You don’t have to because these peppers are delicious at room temp! However, you can always add a few extra shreds of cheese on top of the peppers and pop them in the microwave for 30 seconds if you want more melted cheese for your second serving. Or, place them under the broiler for one minute.

Stuffed Mini Pepper Tips

How should you cut peppers for mini stuffed peppers?

We like to slice them in half lengthwise and leave the stem on for a tiny handle. Then we scoop out any seeds and the inner membrane so you have more room to stuff the filling.

Do I need to parboil the peppers before stuffing them?

Nope! These mini peppers are the smaller cousins of larger stuffed peppers and cook faster.

What should you serve with mini stuffed peppers?

These are super yummy as part of an antipasto spread or game-day appetizer buffet. Other finger foods like caprese skewers, nachos, bacon-wrapped dates or mini quiches are great ideas.