Ingredients
- 12 mini sweet peppers or jalapeño peppers, halved and seeded
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
- Wash the peppers, slice them in half lengthwise, and remove seeds and membranes.
- In a bowl, mix cream cheese, cheddar, mozzarella, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
- Fill each pepper half evenly with the cheese mixture.
- In another bowl, mix breadcrumbs with olive oil until coated.
- Sprinkle and gently press the breadcrumb mixture over the stuffed peppers.
- Arrange on the baking sheet and bake for 15 minutes until peppers are tender and topping is golden.
- Remove from oven, let cool slightly, and serve warm.
Notes
- Use mini sweet peppers for a mild version or jalapeños for more heat.
- Remove seeds and membranes to reduce spiciness.
- Panko or crushed crackers can replace breadcrumbs for extra crunch.
- Add herbs like parsley or cilantro for freshness.
- Best served immediately for maximum crispiness.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in oven to maintain crispy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 6 pepper halves
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
