Nitrate & Nitrite Free Cream Cheese Stuffed Mini Peppers
Total time33 min
Prep time15 min
Cook time18 min
4.5(16)
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Learn more →Ingredients
6 servings
- 1 lb mini sweet peppers (about 12 peppers)
- 8 oz cream cheese, softened
- ¼ cup sour cream
- ½ cup shredded cheddar cheese, divided
- 2 green onions, thinly sliced (green tops only)
- 1 clove garlic, finely minced
- ½ tsp smoked paprika
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For serving
- 2 tbsp fresh chives, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper or foil.
- 2
Halve each mini pepper lengthwise and remove the seeds and any white ribs. Arrange the halves cut-side up on the prepared baking sheet, then brush or drizzle lightly with the olive oil.
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