Everything Bagel Stuffed Mini Peppers
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Keto, Low-Carb, Gluten-Free
Ingredients
Scale
- 1 lb mini sweet peppers (various colors)
- 8 oz cream cheese, softened to room temperature
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons Everything Bagel Seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Fresh chives or green onions for garnish (optional)
Instructions
- Wash the mini peppers thoroughly and pat them dry with a towel. Slice each pepper in half lengthwise. Use a small spoon or your fingers to remove the seeds and the white ribs from the inside. Place the cleaned pepper halves on a baking sheet lined with parchment paper, cut-side up.
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, and onion powder. Use a spatula or a hand mixer to blend the ingredients until the mixture is smooth and well-incorporated. If you want a little extra kick, you can stir in a small pinch of red pepper flakes here.
- Using a small spoon or a butter knife, fill each pepper cavity with a generous amount of the cream cheese mixture. Spread it evenly so it fills the pepper from end to end. Do not overfill them too much, or the cheese may run over the sides during the cooking process.
- Sprinkle the Everything Bagel Seasoning generously over the top of the cream cheese filling on each pepper. Place the baking sheet into an oven preheated to 400°F (200°C). Bake for 10 to 12 minutes, or until the peppers are slightly softened and the cheese is warm and bubbly. If you prefer a crunchier pepper, reduce the baking time by 2 minutes.
- Remove the peppers from the oven and let them cool for 2-3 minutes so the cheese sets slightly. Top with freshly chopped chives or green onions if desired. Arrange them on a serving platter and enjoy while they are warm.