Stuffed Mini Bell Peppers

Ingredients

• 680 g (1.5 lb; about 20–24 peppers)mini sweet peppers
• 227 g (8 oz; 1 block), softenedcream cheese
• about 110 g (1 cup)grated Monterey Jack cheese, Cheddar or a blend
• about 25 g (¼ cup)grated Parmesan
• 2spring onions, thinly sliced
• 1, finely mincedjalapeño, optional; remove the seeds for less heat
• 2 cloves, mincedgarlic
• ½ teaspoonsmoked paprika
• ¼ teaspoononion powder
• ¼ teaspoon, or to tastesalt
• ⅛ teaspoon, or to tasteblack pepper
• 15 ml (1 tablespoon)olive oil
• to garnish, optionalfresh parsley or coriander, chopped

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a large baking tray with baking parchment.

2. 2

   Prepare the peppers

   Wash the peppers and cut each one in half lengthways, from stem to tip. Remove the seeds and white membranes with a small spoon or your fingers, keeping the stems attached if you like.

3. 3

   Coat with oil

   Put the pepper halves in a medium bowl, drizzle over 15 ml (1 tablespoon) of olive oil and toss gently to coat.

4. 4

   Combine the filling

   In a separate medium bowl, add the softened cream cheese, Monterey Jack, Parmesan, spring onions, minced jalapeño if using, garlic, smoked paprika, onion powder, salt and black pepper.

5. 5

   Mix until creamy

   Use a fork or sturdy spatula to mix everything until thoroughly combined and creamy. Taste a little and adjust the seasoning if needed.

6. 6

   Fill the peppers

   Spoon the cheese mixture into each pepper half, filling generously and mounding it slightly. A small teaspoon or butter knife can help.

7. 7

   Arrange on the tray

   Set the filled pepper halves filling-side up on the prepared tray in a single layer, leaving space so they are not crowded or overlapping.

8. 8

   Bake until tender

   Bake for 15–20 minutes, until the peppers are tender-crisp and the filling is hot, bubbling and lightly golden. Check them towards the end to prevent the tops from burning.

9. 9

   Garnish and serve

   Remove the tray from the oven and leave the peppers to cool for a few minutes, as the filling will be very hot. Scatter over chopped parsley or coriander if desired.

What are stuffed mini peppers?

Stuffed mini peppers are small sweet peppers filled with a savoury mixture and cooked until the pepper softens. This version uses a rich, cheese-based filling with garlic, spring onion and smoked paprika.

The recipe’s particular origin is not specified; stuffed peppers are made in many cuisines with a wide range of fillings. Here, the small peppers make the portions easy to pick up and serve as a snack or starter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 0g protein, 0g carbs, 0g fat.

The carbohydrates mainly come from the peppers, while most of the fat comes from the cream cheese, grated cheeses and olive oil. The recipe lists no protein in its supplied per-serving nutrition, although the cheese ingredients contribute protein. Pair a serving with a crisp salad or other vegetables for a more balanced plate.

Choosing the peppers

Colour mix: Red, orange and yellow mini peppers make a varied-looking tray and bring their naturally sweet flavour to the dish.

Even halves: Choose peppers of similar size where possible, so they cook at roughly the same rate. Cutting them lengthways creates a little boat for the filling.

Getting the filling right

Softened cheese: Let the cream cheese soften before mixing so it combines smoothly with the grated cheeses. Freshly grated Monterey Jack or Cheddar is recommended in the recipe for a good melt.

Seasoning: Parmesan contributes saltiness, while smoked paprika and garlic add savoury depth. Since cheeses vary in saltiness, taste the mixture before adding more salt.

Filling without a mess

Generous spoonfuls: Fill each half so the mixture sits slightly above the edges, as directed. A small teaspoon gives you control; a butter knife can help spread the filling into the ends.

Optional heat: Removing the jalapeño seeds makes the filling less hot, while leaving the jalapeño out gives a milder result. Wash your hands after handling it.

How to tell they are ready

Pepper texture: Look for peppers that have softened but still hold their shape rather than collapsing. The recipe gives a baking time of 15–20 minutes at 200°C (400°F).

Filling cues: The cheese should be hot and bubbling, with a lightly golden surface. Check towards the end of baking, as pepper size and oven performance affect the timing.

Serving ideas

As a starter: Let the peppers cool for a few minutes before serving, and add chopped parsley or coriander for a fresh finish.

For a fuller plate: Serve them alongside a crisp salad or other light dishes. They also work well as part of a shared appetiser spread.

Recipe notes & tips

• Soften the cream cheese before mixing to make a smooth filling.
• Use freshly grated cheese if possible for a good melt.
• Keep the pepper halves in one layer with space between them so they roast rather than steam.
• Remove the jalapeño seeds if you want a gentler kick.
• Let the baked peppers rest for a few minutes before serving because the filling will be very hot.

Variations

• Cheddar swap: Use grated Cheddar instead of Monterey Jack for a sharper flavour.
• Cheese blend: Combine Monterey Jack and Cheddar to vary the flavour of the filling.
• Extra jalapeño: Keep some seeds in the minced jalapeño for a hotter filling.
• Milder filling: Leave out the jalapeño for a less spicy version.
• Fresh herb finish: Choose chopped parsley or coriander to garnish the baked peppers.

Common mistakes to avoid

• Cold cream cheese: It is harder to mix smoothly; soften it before combining the filling.
• Crowded tray: The peppers may steam instead of roast; arrange them in a single layer with space between.
• Overfilling unevenly: Some halves may be difficult to handle; use a small spoon to distribute the filling.
• Skipping the rest: The centre is very hot straight from the oven; leave the peppers to cool for a few minutes.
• Baking by the clock alone: Peppers vary in size; check for tender-crisp flesh and bubbling, lightly golden filling.

How to store

Cool leftovers, then refrigerate them in an airtight container and eat within 3 days. Reheat in an oven until hot throughout; the peppers may soften further after chilling and reheating.

Frequently asked questions