A quick and easy party appetizer recipe. Sweet mini-peppers stuffed with seasoned cream cheese and cheddar cheese are delicious and easy to make in advance. This crowd-please finger food recipe is gluten-free, vegetarian, and low carb.
Preheat the oven to 350 F degrees. Line a large baking sheet with parchment paper.
Slice the bell peppers lengthways and remove the seeds. Do not remove the stems or cut off the tops or bottoms.
In a small bowl, mix together the softened cream cheese, 4 ounces of the shredded cheddar, green onions, chili powder, garlic powder, cumin, lemon juice, salt, and red pepper flakes.
Spoon the filling into the peppers. Arrange in a single layer on the baking sheet. Sprinkle with the remaining cheese.
Bake for 20 minutes or until the cheese has browned. Garnish with fresh parsley and serve warm.
Notes
To make in advance stuff peppers and top with cheese. Cover with plastic wrap. Sit at room temperature for 30 minutes before baking.
To make cold cream cheese stuffed peppers follow the directions with the exception of adding all the shredded cheese to the cream cheese filling. When filling each pepper half, spoon it up so it is a little domed on top. Sprinkle on the fresh parsley and serve.
If you skip the crushed red pepper add a ¼ teaspoon of ground black pepper.