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Cream Cheese Stuffed Mini Sweet Peppers with Garlic Parmesan

Cream cheese stuffed mini sweet peppers are filled with garlic, Parmesan, and parsley, then baked until the peppers are tender and the filling is lightly browned. This easy appetizer has a creamy, savory center in every pepper half.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 194
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb mini sweet peppers
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup Parmesan cheese finely grated
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Cut the peppers in half lengthwise and remove the seeds and membranes.
  4. Arrange the peppers cut side up on the baking sheet.
  5. Stir the cream cheese, Parmesan, garlic, parsley, salt, and black pepper together in a medium bowl until evenly combined.
  6. Spoon the filling into the pepper halves, dividing it evenly.
  7. Bake for 18–22 minutes, until the peppers are tender and the filling is lightly browned.

Notes

For evenly browned filling, divide it evenly among the pepper halves. Refrigerate leftovers for up to 3 days; freezing is not recommended because the peppers and cream cheese filling can become watery or grainy.