Generally, I’m not a huge fan of peppers. But these little babies….I could eat the whole recipe all by myself one tangy, cheesy, gooey, yummy bite at a time.
These are perfect little bite sized appetizers to serve to a crowd. I often make them when we have people over, and they almost always disappear in no time. Make the cream cheese stuffing ahead and keep refrigerated to cut down on prep time before your company arrives.
Ingredients
- 1 lb mini peppers
- 8 oz cream cheese (softened)
- 1/2 cup Parmigiano Reggiano cheese
- 3/4 cup mozzarella cheese (shredded or cut in small cubes)
- 1/4 cup sun dried tomatoes
- 1/4 cup pesto
- 1/2 tsp salt
- 1 tsp parsley
- 1/4 tsp garlic powder
- 1/2 tsp red pepper flakes (optional)
Servings: peppers
Instructions
- Set cream cheese out and allow to come to room temperature. Place cream cheese in a bowl.
- Add Parmigiano Reggiano and mozzarella cheeses.
- Chop tomatoes and add to cheeses.
- Add pesto.
- Add salt, parsley, garlic, and red pepper flakes.
- Mix everything together and set aside.
- Cut peppers in half lengthwise, remove seeds, and place cut side down in two 9x13 baking dishes sprayed with nonstick spray.
- Bake at 350 degrees for 10 minutes.
- Turn peppers over and spoon the cream cheese mixture into them evenly. Bake at 350 degrees for 10-15 minutes.
- Let cool for a few minutes and enjoy!
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