Baked Mini Peppers with Jalapeño Filling

Enjoy our colorful and sweet Greenhouse mini peppers stuffed with a cheesy jalapeño filling and baked until tender. They offer a creamy kick in every cheesy bite.

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 22 mins

Serves: 2

Ingredients

12 GREENHOUSE mini sweet peppers
4 tbsp cream cheese, softened
1/2 cup cheddar cheese, shredded
1 jalapeño, finely chopped and seeds removed (for less heat)
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste

DIRECTIONS

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, combine cream cheese, cheddar cheese, jalapeño, garlic powder, onion powder, salt, and pepper. Mix until smooth and well-combined.
Slice the mini peppers in half lengthwise and remove the seeds.
Using a spoon, fill each half pepper with the cream cheese mixture. Don’t overstuff, but make sure they are generously filled. Add to baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the cheese filling is golden and bubbly.
Let cool for a few minutes before serving.

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Baked Mini Peppers with Jalapeño Filling