If you’re a fan of Herb & Garlic Cream Cheese, you are going to flip over this Cream Cheese-stuffed Peppers recipe – it’s a delicious and super simple appetizer with a creamy, savoury filling.
Herb & Garlic Cream Cheese-stuffed Peppers Recipe
Ever since our trip to NYC where I had the best house-made herb and garlic cream cheese at Bagels & Co., I haven’t been able to enjoy the store-bought kind anymore.
Okay, so I’m still buying store-bought cream cheese (I’m not about to start making homemade cheese), but instead of purchasing flavored varieties, I’ve been having fun bringing it home, whipping it up to a silky smooth consistency and then adding in my choice of flavors and mix-ins. And honestly? I don’t think I could ever go back.
So while you could use store-bought herb and garlic cream cheese in this recipe, I would highly suggest that you give whipping up your own a try! You’re going to want to whip it up a bit anyways in order to make it smoother for stuffing into the peppers, so why not throw in some seasoning while you’re at it. Feel free to ad lib on this recipe, as long as you taste and adjust as you go.
Also, I love adding the sprinkle of pecans to help bring out the sweetness of the garlic-cream cheese and also to add a bit of textural contrast to this delicious vegetable appetizer.
Ingredients for Cream-Cheese Stuffed Mini Peppers
12 baby bell peppers, cut lengthwise and seeded
2 teaspoon olive oil
1 package cream cheese (8 oz.)
2 stalks green onion, finely chopped
1 clove garlic, minced
1 Tablespoon POD & BEAN™ WHITE CHOCOLATE RASPBERRY HONEY MUSTARD
½ teaspoon salt
¼ cup pecans, chopped
Ground black pepper, to taste
Tip: you can alter the amounts and ingredients in this recipe as long as you taste and adjust the cream cheese as you go.
Kitchen Tools You May Find Helpful
- BBQ/Pastry brush
- Cookie sheet
- Measuring cups and spoons
- Electric mixer
- Piping bag
How to Make Cream Cheese Stuffed Peppers
Preheat the oven to 350° F.
Cut bell peppers lengthwise and remove the seeds and stems.
Lightly oil the peppers by tossing them in a bowl with olive oil.
Place peppers on a baking sheet, skin-side down and roast in the oven for 8-10 minutes until the edges begin to show some color.
Remove from the oven and allow to cool.
While the peppers are roasting, prepare the filling.
Place the cream cheese, garlic, salt, POD & BEAN™ WHITE CHOCOLATE RASPBERRY HONEY MUSTARD and black pepper in a bowl and mix until creamy.
Add green onion and pecans and fold in to the cream cheese until combined.
Increase heat on the oven to 400° F.
Use a spoon or piping bag to stuff the peppers and place them back on the baking sheet.
Place the baking sheet in the refrigerator for 15 minutes to allow to set up.
Remove from refrigerator and bake peppers in oven for 8-10 minutes.
If cream cheese is not slightly browned, increase temperature to high broil and bake for an additional 1-2 minutes.
This recipe was shared with me from THE COCOA EXHANGE™ POD & BEAN™. (Not a sponsored post)
Grab your free printable for our stuffed mini bell peppers recipe: