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Vegetarian Cream Cheese Stuffed Mini Peppers | Fig App

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Vegetarian Recipes>Vegetarian Cream Cheese Stuffed Mini Peppers

Vegetarian Cream Cheese Stuffed Mini Peppers

Total time33 min

Prep time15 min

Cook time18 min

Vegetarian Cream Cheese Stuffed Mini Peppers

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Ingredients

6 servings

1 lb mini sweet peppers (about 12 peppers)
8 oz cream cheese, softened
Philadelphia Original Cream Cheese Brick - 8 Oz Philadelphia Neufchatel Cheese with 1/3 Less Fat than Cream Cheese Brick - 8 Oz Philadelphia Original Cream Cheese for a Keto and Low Carb Lifestyle Bricks - 2-8 Oz Organic Valley Organic Cream Cheese, 8 oz Green Valley Organic Lactose Free Cream Cheese - 8 oz
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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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Vegetarian Cream Cheese Stuffed Mini Peppers