These mini stuffed peppers are melt in your mouth goodness. Baked in the oven or grilled on the BBQ, these appetizers are the perfect companion to any favorite dish or just on their own.
This recipe makes enough filling for one 1 lb bag of mini peppers:
1 lb mini peppers,
8 oz cream cheese,
3/4 cup cheddar cheese (finely grated),
3/4 tsp garlic powder,
1/2 tsp salt,
1/4 tsp pepper,
2 green onion,
1/4 tsp Schneider’s Gourmet World parmesan and garlic seasoning.
Slice the peppers lengthwise and remove the seeds, wash and then dry with a paper towel. Mix the softened cream cheese with all ingredients. I use garlic scapes instead of garlic powder. Fill peppers with mixture. Line baking sheet with parchment paper and place peppers on the pan. Bake at 425 degrees for 15 to 20 minutes until filling is hot and slightly browned on top.
Makes 1 lb of peppers. Mixture can be stored in refrigerator for up to two weeks. I usually only make half a pound of peppers at a time.