Gluten-Free Cheese Stuffed Mini Peppers

Ingredients

• 12 medium mini bell peppers
• 4 oz cream cheese, softened
• 4 oz shredded cheddar cheese
• 2 tbsp finely chopped chives
• 1 clove garlic, minced
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil

Instructions

1. 1 Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Slice the mini bell peppers in half lengthwise and carefully remove the seeds and membranes. Arrange the pepper halves cut-side up on the prepared baking sheet.
2. 2 In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, finely chopped chives, minced garlic, salt, and black pepper. Mix these ingredients thoroughly until they form a smooth and cohesive cheese filling.
3. 3 Spoon or pipe the cheese mixture evenly into each of the mini pepper halves, ensuring they are generously filled. Drizzle a small amount of olive oil over the stuffed peppers, which will help them brown slightly during baking.
4. 4 Bake in the preheated oven for approximately 18-20 minutes, or until the peppers are tender-crisp and the cheese filling is bubbly and lightly golden brown. The aroma of the melted cheese and roasted peppers will fill your kitchen.
5. 5 Carefully remove the baking sheet from the oven and let the cheese-stuffed mini peppers cool for a few minutes before serving. They are best enjoyed warm, offering a delightful contrast in textures and flavors.

Nutrition (per serving)

Tips & Notes

• Pick mini peppers that sit flat when halved so the filling doesn't slide off in the oven.
• Shred the cheddar from a block. It blends more smoothly into the cream cheese filling.
• For golden tops, broil the peppers for the last minute, watching closely.

Common questions