Zesty Cream Cheese Stuffed Mini Peppers
Mini sweet peppers stuffed with horseradish cream cheese and baked until melty.
Servings 32 stuffed peppers
Calories 34kcal
Ingredients
- 12-16 mini sweet peppers halved lengthwise, seeds and ribs removed
- 8 ounces cream cheese softened
- ½ cup freshly grated medium sharp cheddar cheese
- 2 green onions light and dark green part only, thinly sliced
- 1 ½ - 2 teaspoons Silver Spring Cream Style Horseradish
- ¼ 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