Stuffed Mini Peppers Appetizer

Name: Stuffed Mini Peppers Appetizer
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 stuffed peppers
Ingredients: 6 mini peppers; 112 grams cream cheese; 1 teaspoon garlic; ½ teaspoon salt; tablespoon jalapeños; 85 grams cooked sausage, bacon or smoked chicken/turkey; 3 tablespoons shredded cheese; 2 tablespoons olive oil; ⅛ teaspoon black pepper

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5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12 stuffed peppers
Calories
73 kcal
Course
Appetizer, Snacks
Cuisine
International

Stuffed Mini Peppers Appetizer

Justin Peters

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Our keto friendly stuffed peppers filled with chopped jalapeños and two types of cheeses are a popular easy and delicious appetizer!

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Ingredients

Servings

6 mini peppers

Filling

112 grams cream cheese 4 oz
1 teaspoon garlic chopped small (minced)
½ teaspoon salt
tablespoon jalapeños chopped, adjust quantity according to taste
85 grams cooked sausage, bacon or smoked chicken/turkey (optional) 3 oz, roughly chopped

Garnish

3 tablespoons shredded cheese parmesan, gruyere or cheddar
2 tablespoons olive oil for drizzling
⅛ teaspoon black pepper freshly ground

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Instructions

Preheat the oven to 200°C/180°C fan/400°F.
Wash and dry the peppers then slice them down the middle lengthways. Remove the seeds and membrane then set aside and prepare the filling.
In a medium mixing bowl add all the filling ingredients and mix well. Taste and adjust for seasoning adding more salt if required.
Spoon the cheese mixture into the peppers then arrange them cheese side up a few inches apart from one another on a on stick roasting dish. Top with shredded cheese.
Bake for 15-20 minutes till the cheese turns golden and the peppers have softened. Garnish with a drizzle of olive oil and some freshly crushed black pepper.

Notes

You may find it easier to spoon the filling into a piping bag to fill the peppers.
Arrange the peppers cheese side up on a non stick roasting pan, leaving an inch or two between them.
This recipe can be prepared a day or two in advance in two parts.
Freezing is not suitable as the peppers soften on thawing and they will not hold their shape to contain the cheese filling.
These are best served warm or at room temperature.
peppers - if sweet mini peppers are unavailable, use a couple of red or yellow bell peppers. Remove the seeds and membrane then cut into slices thick enough to hold the filling.
cheese - run out of of cream cheese? Use ricotta, boursin (in which case you won't need to add garlic) or goats cheese instead.
fish/poultry/meat - chop up any cooked leftover fish, poultry or meat (sausage or bacon work well), as long as the flavour complements the rest of the ingredients used in this recipe.
vegetarian - add chopped grilled mushrooms
Follow the recipe instructions to the point where the peppers are ready to be filled, then keep the pepper halves in a sealed container in the fridge till you are ready to use them.
Similarly, the cheese filling can also be prepared separately and stored in a sealed container in the fridge till ready to use. Stored this way, the filling will keep for a couple of days.

Nutrition Information

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Calories 73kcal (4%) Carbohydrates 1g (0%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 17mg (6%) Sodium 142mg (6%) Potassium 61mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 576IU (12%) Vitamin C 18mg (20%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12stuffed peppers

Amount Per Serving

Calories 73 kcal

% Daily Value*

Calories	73kcal	4%
Carbohydrates	1g	0%
Protein	3g	6%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Cholesterol	17mg	6%
Sodium	142mg	6%
Potassium	61mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	576IU	12%
Vitamin C	18mg	20%
Calcium	19mg	2%
Iron	1mg	6%