Stuffed mini sweet peppers Recipe

Name: Stuffed mini sweet peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 sweet mini peppers; 1 packages cream cheese; 1 stick string cheese; 6 slice jalapenos (jarred jalapenos like vlasic or some other brand); 1 garlic powder; 1 seasoning salt; 1 ground black pepper; 1 pam butter flavored cooking spray; 1 cup cake pan; 6 cup cake liners

Servings: persons

6 sweet mini peppers
1 packages cream cheese
1 stick string cheese
6 slice jalapenos (jarred jalapenos like vlasic or some other brand)
1 garlic powder
1 seasoning salt
1 ground black pepper
1 pam butter flavored cooking spray
1 cup cake pan
6 cup cake liners

1
Preheat your oven to 350 degrees
2
Line your cupcake pan with the cupcake liners
3
rinse off your mini sweet peppers and slice of the top and remove the seeds
4
Stuff each pepper with tablespoon of cream cheese
5
Put 1 jalapeno slice each pepper ( or two depending on how spicy you like your food)
6
Take your string cheese slice it lengthwise and into four parts
7
Cut each quarter in half and stuff one inside of each pepper
8
Take each individual pepper and place them in the cupcake pan
9
Lightly spray the peppers with Pam cooking spray then sprinkle your spices on top
10
Cook them in your oven that you preheated to 350F for 25 minutes
11
You will know that they are done when your mini peppers are soft
12
Then serve with whatever you like

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 sweet mini peppers, 1 packages cream cheese, 1 stick string cheese, 6 slice jalapenos (jarred jalapenos like vlasic or some other brand), and more.

Yes, Stuffed mini sweet peppers falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stuffed mini sweet peppers

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