With just a handful of fresh ingredients and a little time, you'll have colorful stuffed mini peppers with a creamy, tangy filling - perfect for appetizers and snacking.
Wash your peppers thoroughly to remove any dirt or grit and pat them dry. On a chopping board, using a sharp knife, cut the peppers into halves (down the middle) and use a spoon to remove the seeds from the insides.
In a large bowl, add the cream cheese, chopped fresh chives, cheddar cheese, and seasonings – except the bagel seasoning. Mix well until all the ingredients have been combined into the cream cheese.
For ease of filling, you can pour the cream cheese into a piping bag and use a nozzle to pipe it directly into the pepper halves. Otherwise, you can use a spoon to fill them.
Pipe or spoon the filling into the peppers, smoothing off the tops so you have an even surface for the last seasoning.
For the final touch (optional), place the peppers cream cheese side up and sprinkle each with the everything bagel seasoning. If you’re not using the seasoning, you can enjoy them as they.
How To Serve
Cold: As soon as the mini peppers have been filled, serve with a sprinkling of bagel seasoning and enjoy. Hot: Preheat the oven to 400℉/200ºC. Spread the peppers out on a baking tray so they’re not touching and bake for about 10 minutes. For a beautiful golden top to the stuffed mini peppers, broil for a further 1-2 minutes before taking out and serving while still warm and oozy.
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Notes
To store: Keep in an airtight container in the fridge for up to 4-5 days. If you bake the peppers, you can also freeze them for up to 3 months.