Stuffed Mini Peppers (Printable Version)

Mini bell peppers loaded with a cheesy herb blend, baked until soft and bubbly.

# Ingredients You'll Need:

01 - 450 g small bell peppers, cut in half and seeds taken out

02 - 225 g cream cheese, softened to room temp

03 - 60 g cheddar, shredded

04 - 25 g Parmesan, grated

05 - 2 garlic cloves, finely chopped

06 - 2 tablespoons fresh parsley, chopped

07 - Half a teaspoon paprika

08 - Salt and black pepper, added to your liking

09 - 60 g cooked bacon, crumbled (optional)

01 - Set your oven to 190°C. Put parchment paper on a baking tray and place the peppers with the open side facing up.

02 - Mix cream cheese, cheddar, Parmesan, chopped garlic, parsley, paprika, salt, and pepper in a bowl. Stir until it's creamy and blended.

03 - If you want, fold the bacon bits into the cheese blend so it’s mixed well.

04 - Spoon the cheese mix into each pepper half, filling them up nice and full.

05 - Pop the tray in the oven and bake for 15 to 18 minutes until the cheese bubbles and peppers soften.

06 - Take the tray out, sprinkle some extra fresh parsley on top, and serve while it’s warm.

01 - Use fresh mini peppers and make sure the cream cheese is soft before you start mixing for the best taste.