Cream Cheese Stuffed Peppers Recipe
These cream cheese stuffed bell peppers are an easy and delicious appetizer, perfect for any type of get together. They are stuffed full of ranch-flavored cream cheese, sour cream and cheddar cheese then baked until melty—yum!
Servings: 24 stuffed peppers
Calories: 127kcal
Ingredients
- 8 ounces cream cheese room temperature
- 1½ tablespoons ranch seasoning mix
- 1/2 cup sour cream
- 1 cup cheddar cheese shredded (divided)
- 12 mini sweet peppers cut in half, seeds removed
Instructions
- Preheat oven to 400 degrees F.
- In a small mixing bowl, combine the cream cheese, ranch seasoning, sour cream, and 1/2 cup shredded cheddar cheese. Mix until combined.
- Prepare peppers by cutting off the tops, slicing in half, and scooping out the seeds. Pat the peppers dry, then use a butter knife or small spatula to scoop 1-2 tablespoons of the cream cheese mixture into each of the peppers and smooth to fill evenly.
- Place the filled peppers on a parchment lined baking sheet, cheese side up. Repeat until all of the peppers are filled, then top stuffed peppers with the remaining shredded cheese.
- Bake in a preheated oven for about 15 minutes, or until the cheese is bubbly, melted, and golden brown.
- Remove from the oven and let cool slightly before transferring to a serving platter. Enjoy!
Notes
Storing leftovers: store any leftover peppers in an airtight container in the fridge for up to 2 days.
Reheating: reheat peppers in a preheated 350-degree oven for 5-10 minutes, or until warm.
Make-ahead tips: the cheese filling mixture can be prepared the day before and stored in an airtight container in the fridge.
Nutrition
Calories: 127kcal | Carbohydrates: 2g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 267mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg