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Zesty Cream Cheese Stuffed Mini Peppers

Mini sweet peppers stuffed with horseradish cream cheese and baked until melty.
Course Appetizer
Cuisine American
Keyword football snack, party
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 32 stuffed peppers
Calories 34kcal
Author Lindsay Moe

Ingredients

  • 12-16 mini sweet peppers halved lengthwise, seeds and ribs removed
  • 8 ounces cream cheese softened
  • 1/2 cup freshly grated medium sharp cheddar cheese
  • 2 green onions light and dark green part only, thinly sliced
  • 1 1/2 - 2 teaspoons Silver Spring Cream Style Horseradish
  • 1/4 teaspoon garlic powder
  • Coarse kosher salt and freshly ground black pepper
  • Arugula optional

Instructions

  • Preheat the oven to 350ºF. Arrange pepper halves in a single layer, cut side up, on a baking sheet. Bake 8 minutes. When you remove the peppers, increase the oven temperature to 400ºF.
  • While the peppers are cooking, combine cream cheese, cheddar cheese, green onions, horseradish, garlic powder, and salt and pepper to taste in a small bowl.
  • Divide the filling evenly amongst the peppers, being careful not to mound too much filling into them or they will melt and get messy.
  • Bake the stuffed peppers another 8 minutes, then turn on the broiler to get the tops a little crispy.
  • Serve hot or at room temperature on a bed of arugula if desired.

Video

Notes

Nutrition information is per stuffed pepper half based on 16 whole peppers. This serves approximately 6 people.

Nutrition

Calories: 34kcal | Carbohydrates: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 34mg | Potassium: 35mg | Vitamin A: 450IU | Vitamin C: 13.5mg | Calcium: 21mg | Iron: 0.1mg