Ingredients
Scale
- 12 miniature sweet peppers
- 8 ounces cream cheese softened
- ⅔ cup cheddar cheese shredded
- ⅓ cup minced fresh chives
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ⅔ cup finely chopped fresh broccoli
- fresh herbs chives and/or parsley for garnish
Instructions
- Preheat the oven to 400°F and line a baking sheet with foil.
- Slice the mini peppers in half lengthwise and remove any seeds. Arrange them on the prepared baking sheet.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar, minced chives, salt, and pepper. Stir until smooth, then fold in the chopped broccoli.
- Fill each pepper half with the cheese mixture. Place on the prepared baking sheet.
- Bake for 12-15 minutes or until the filling is warm and slightly golden.
- Let them cool for a few minutes before serving, then sprinkle with fresh herbs to finish.
Notes
Feel free to add your favorite spices to the cheese mixture for extra flavor.
These can be made ahead and refrigerated before baking.
Experiment with different cheeses for unique tastes.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 110
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.