Stuffed Mini Peppers
Even the hungriest hoards of party-goers are no match for this deliciously cheesy vegetarian stuffed mini peppers recipe—an easy appetizer that’s sure to please.
Ingredients
- 1 (1 pound) bag sweet mini bell peppers, halved lengthwise, seeded
- 6 ounces cream cheese, softened
- 1 cup shredded mozzarella or pepper jack cheese
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅓ cup loosely packed fresh cilantro leaves
- ½ medium avocado
- ¼ cup sour cream
- ¼ teaspoon sea salt, plus more to taste
- 1 tablespoon fresh lime juice (from 1 lime)
Directions
- 1
Preheat the oven to 350°F with a rack in the center position. Line a rimmed sheet pan with parchment paper or foil.
- 2
Place the peppers cut side up on the prepared baking sheet.
- 3
In a small bowl, combine the cream cheese, shredded cheese, salt, cumin, chili powder, garlic powder, and onion powder.
- 4
Scoop the cheese mixture into the peppers, dividing evenly.
- 5
Bake in the oven until the cheese has melted and is beginning to brown, and the peppers have softened, about 20 minutes.
- 6
Meanwhile, make the avocado dipping sauce. Add the cilantro, avocado, sour cream, salt and lime juice to a food processor and blend until smooth, 1-2 minutes. Taste and season with more salt if necessary.
- 7
Transfer the peppers to a plate. Serve the stuffed peppers warm with the avocado sauce drizzled on top or alongside for dipping.