Cheddar Stuffed Mini Bell Peppers: Easy, Gluten Free Fall Favorite
Colorful, cheesy, and crowd-pleasing, these Cheddar-Stuffed Mini Bell Peppers are perfect for fall gatherings, game-day snacks, or cozy weeknight dinners. Naturally gluten-free and endlessly customizable.
Equipment
- mixing bowl
- baking sheet
- parchment paper
- knife
- spoon
- olive oil spray
Ingredients
- 15–20 mini bell peppers (assorted colors)
- 1.5 cups shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- 1 garlic clove, finely grated
- 0.5 tsp smoked paprika
- 0.25 tsp black pepper
- 1 tsp dried parsley
- olive oil spray
- optional: finely chopped green onions or chives
- optional: crumbled cooked turkey bacon
- optional: chopped jalapeño for heat
Instructions
- Wash and dry mini bell peppers. Slice each one in half lengthwise and remove seeds and membranes. Arrange cut-side up on a parchment-lined baking sheet.
- In a bowl, mix cheddar, cream cheese, garlic, paprika, pepper, and parsley until smooth. Fold in optional add-ins like bacon or chives if using.
- Fill each pepper half with a heaping spoonful of the mixture. Lightly spray the tops with olive oil.
- Bake at 375°F (190°C) for 15–20 minutes, until peppers soften and tops are golden. Let cool slightly before serving.
Notes
Use freshly shredded cheese for the best melt. You can prep the filling or even stuff the peppers a day ahead and bake when ready. Avoid freezing, they tend to get watery. Try Mediterranean or Tex-Mex variations for a twist.
Nutrition
Calories: 85kcalCarbohydrates: 2gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 95mgFiber: 0.5gSugar: 1gVitamin A: 650IUVitamin C: 60mgCalcium: 90mgIron: 0.4mg
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