Mini Pepper Poppers Recipe

Mini bell peppers: These small, sweet peppers are perfect for bite-sized appetizers.

Cream cheese: Provides a rich and creamy base for the filling.

Shredded cheddar cheese: Adds a sharp, cheesy flavor to the filling.

Garlic powder: Enhances the flavor with a subtle garlic taste.

Onion powder: Adds a hint of onion flavor without the moisture of fresh onions.

Paprika: Gives a mild, smoky flavor and a touch of color.

Salt: Balances the flavors in the filling.

Pepper: Adds a bit of heat and enhances the overall taste.

To ensure the cream cheese mixture is evenly distributed in the mini bell peppers, use a piping bag or a resealable plastic bag with the corner snipped off. This will allow you to fill the peppers more precisely and with less mess.

• mini bell peppers - Substitute with jalapeño peppers: For a spicier kick, jalapeño peppers can be used instead of mini bell peppers.

• mini bell peppers - Substitute with cherry tomatoes: For a milder and slightly sweeter option, cherry tomatoes can be used.

• cream cheese - Substitute with Greek yogurt: Greek yogurt provides a tangy flavor and creamy texture while being lower in fat.

• cream cheese - Substitute with ricotta cheese: Ricotta cheese offers a similar creamy texture and can be used for a lighter option.

• shredded cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack cheese melts well and has a mild flavor that complements the dish.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella cheese provides a stretchy, melty texture and a mild taste.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust and aromatic flavor.

• garlic powder - Substitute with shallot powder: Shallot powder provides a milder and slightly sweeter garlic-like flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions give a fresh and slightly crunchy texture.

• onion powder - Substitute with scallion powder: Scallion powder offers a milder onion flavor with a hint of green freshness.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor to the dish.

• paprika - Substitute with cayenne pepper: Cayenne pepper provides a spicier alternative with a similar color.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness to the dish.

• pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• Allow the mini pepper poppers to cool completely before storing. This ensures that the cheese mixture sets properly and doesn't become too runny.

• Use an airtight container to store the poppers in the refrigerator. Line the container with parchment paper to prevent sticking and to absorb any excess moisture.

• If you plan to enjoy the poppers within a few days, they can be stored in the refrigerator for up to 3-4 days. Simply reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through.

• For longer storage, consider freezing the mini pepper poppers. Place the cooled poppers on a baking sheet lined with parchment paper, making sure they are not touching each other. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the poppers to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 2 months.

• When ready to enjoy, preheat your oven to 375°F (190°C). Place the frozen poppers on a baking sheet and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly.

• For an extra crispy texture, consider broiling the poppers for the last 2-3 minutes of baking. Keep a close eye to prevent burning.

• If you prefer a quicker reheating method, you can use a microwave. Place the poppers on a microwave-safe plate and heat on high for 1-2 minutes. Note that the texture may be slightly softer compared to oven reheating.

• To add a fresh twist, garnish the reheated poppers with chopped fresh herbs like parsley or chives before serving.

• Preheat your oven to 350°F (175°C). Arrange the leftover mini bell peppers on a baking sheet. Bake for 10-15 minutes, or until the cheese is bubbly and the peppers are heated through.
• For a quicker option, use a microwave. Place the mini pepper poppers on a microwave-safe plate. Heat on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.
• If you have an air fryer, preheat it to 350°F (175°C). Place the mini pepper poppers in the basket in a single layer. Air fry for 5-7 minutes, or until the cheese is melted and the peppers are warmed through.
• For a stovetop method, heat a non-stick skillet over medium heat. Place the mini pepper poppers in the skillet, cover with a lid, and cook for 5-7 minutes, or until the cheese is melted and the peppers are heated through.

• Oven: Used to bake the mini pepper poppers at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to combine the cream cheese, shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper.

• Baking sheet: Used to place the filled mini bell peppers on for baking.

• Spatula: Useful for mixing the cheese mixture thoroughly.

• Spoon: Used to fill each mini bell pepper half with the cheese mixture.

• Knife: Used to halve and seed the mini bell peppers.

• Cutting board: Provides a safe surface for halving and seeding the mini bell peppers.

• Measuring spoons: Used to measure out the garlic powder, onion powder, and paprika.

• Measuring cup: Used to measure out the shredded cheddar cheese.

• Cooling rack: Used to let the mini pepper poppers cool slightly before serving.

Prepare the filling: Mix the cream cheese, shredded cheddar cheese, and spices in advance and store in the fridge until ready to use.

Use a piping bag: Transfer the cheese mixture into a piping bag for quick and mess-free filling of the mini bell peppers.

Pre-cut peppers: Halve and seed the mini bell peppers ahead of time and store them in an airtight container.

Line the baking sheet: Use parchment paper or a silicone baking mat on your baking sheet for easy cleanup.

Batch cooking: Double the recipe and freeze half of the pepper poppers for a quick snack later.