These mini pepper poppers are the perfect bite-sized appetizers for any gathering. With a creamy, cheesy filling and a hint of spice, they are sure to be a hit. Easy to make and even easier to eat, these poppers are a delightful addition to your snack repertoire.
Most of the ingredients for this recipe are commonly found in your kitchen. However, you might need to pick up mini bell peppers if they are not a regular item in your pantry. These small, colorful peppers are usually available in the produce section of your supermarket. Make sure to get fresh ones for the best flavor and texture.
Ingredients For 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes
How to Store or Freeze This Recipe
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.
How to Reheat Leftovers
- 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.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Mini Pepper Poppers
Ingredients
Main Ingredients
- 12 Mini bell peppers halved and seeded
- 8 oz Cream cheese softened
- 1 cup Shredded cheddar cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- to taste Salt and pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cream cheese, shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper.
- Fill each mini bell pepper half with the cheese mixture.
- Place the filled peppers on a baking sheet.
- Bake for 20 minutes, or until the peppers are tender and the cheese is bubbly.
- Let cool slightly before serving.
Nutritional Value
Keywords
Suggested Main Courses and Desserts
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