Description
These Nacho Cheese Stuffed Mini Peppers are a delicious and easy appetizer that combines the sweetness of mini bell peppers with a spicy, cheesy filling. Perfectly baked to melt the cheeses and enhance the peppers’ natural flavor, this recipe is ideal for parties, snacks, or a tasty side dish.
Ingredients
Scale
Peppers
- 12 mini bell peppers
Cheese Mixture
- 1 cup nacho cheese sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced jalapenos
- 1 teaspoon garlic powder
- Salt to taste
Other
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Cut the mini bell peppers in half lengthwise and carefully remove the seeds to create space for the filling.
- Mix Cheese Filling: In a bowl, combine the nacho cheese sauce, shredded cheddar cheese, diced jalapenos, garlic powder, and salt. Mix well to create a flavorful cheese mixture.
- Stuff Peppers: Carefully spoon the cheese mixture into each pepper half, filling them generously but without overflowing.
- Arrange and Drizzle: Place the stuffed pepper halves on a baking sheet, then drizzle the olive oil evenly over them to help with roasting and add flavor.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and the peppers are tender.
- Serve: Remove from the oven and serve the stuffed mini peppers warm for the best taste and texture.
Notes
- You can substitute jalapenos with mild green chilies if you prefer less heat.
- Use gloves when handling jalapenos to avoid skin irritation.
- For a crispier skin, broil the peppers for the last 2 minutes of cooking.
- Make ahead and refrigerate stuffed peppers for up to 4 hours before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
