Add a pop of colour and a flavour to your Mother’s Day celebration with these Herb Cream Cheese Stuffed Mini Peppers. This colourful and tasty snack features mini bell peppers filled with a creamy, herby cheese mixture that’s delightful to look at and delicious to eat. It’s a perfect keto-friendly option for an appetiser or snack that’s sure to impress and satisfy everyone.
Herb Cream Cheese Stuffed Mini Peppers
Recipe By Ketology
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Cooking Time
20 min
Difficulty
Easy
Serves
10+
Calories
50
Ingredients
- 15-20 mini bell peppers, halved and seeds removed
- 1 cup cream cheese, softened
- 1/2 cup grated cheddar cheese
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 garlic clove, minced
- Salt and pepper to taste
- Olive oil, for drizzling
- Optional for garnish: Paprika or crushed red pepper flakes
Instructions
- 1. Preheat your oven to 375°F (190°C). Slice the mini bell peppers in half lengthwise and remove the seeds. Arrange the pepper halves on a baking sheet, cut side up, and lightly drizzle with olive oil.
- 2. Combine the softened cream cheese, grated cheddar cheese, parsley, chives, minced garlic, salt, and pepper in a bowl. Stir until the mixture is smooth and well combined.
- 3. Spoon or pipe the cheese mixture into each bell pepper half, filling them generously.
- 4. Bake in the oven for 10-12 minutes, or until the peppers are tender and the cheese is bubbly.
- 5. Remove from the oven and let cool slightly. Garnish with a sprinkle of paprika or crushed red pepper flakes for an extra touch of color and spice.
- 6. Serve these Cheese and Herb Stuffed Mini Bell Peppers as a vibrant addition to your Mother's Day snacks and treats. They will surely be a hit with their creamy filling and flavourful herbs.
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