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Cheesy Mini Peppers:
I love finger food, especially healthy ones like this recipe. This recipe is perfect for those who are following a low carb or keto diet. Appetizers are perfect for barbecues, parties and any day you want to cook light. My family has a light dinner on Friday or Saturday nights, so recipes like this are perfect. To be honest, the first time I made these my family was a bit hesitant to try them, but when they did, they were pleasantly surprised. The cream cheese is rich, inviting and just melts in your mouth. When I make these there are not usually any leftovers, but when there are, we reheat them the following day and they still taste just as delicious. I would recommend reheating them in an oven or toaster oven because the microwave will make the peppers soggy. Now, let's cook!
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10-12 minutes (max)
Total Time: 20 minutes
Ingredients:
Instructions:
1. Preheat oven to 350 degrees if baking them. If you prefer, they can be eaten just as prepared without baking them.
2. Cut the peppers in half, wash and clean them, pat them dry.
3. Spray the baking sheet with nonstick cooking spray or line with aluminum foil or parchment paper. Line the peppers on the baking sheet.
4. In a bowl mix all ingredients together (except the bagel season, shredded cheese and parsley/cilantro). Make sure to mix until well blended.
5. Fill each pepper halve with cheese mixture, then sprinkle the bagel seasoning on it (top with shredded cheese now if using it).
6. Bake 10-12 minutes until cheese is melted and lightly browned. Do not over bake as the cheese will dry up.
7. Remove from the oven and place on a cooling rack.
8. Sprinkle parsley or cilantro on top of the peppers and serve. Enjoy!
I love finger food, especially healthy ones like this recipe. This recipe is perfect for those who are following a low carb or keto diet. Appetizers are perfect for barbecues, parties and any day you want to cook light. My family has a light dinner on Friday or Saturday nights, so recipes like this are perfect. To be honest, the first time I made these my family was a bit hesitant to try them, but when they did, they were pleasantly surprised. The cream cheese is rich, inviting and just melts in your mouth. When I make these there are not usually any leftovers, but when there are, we reheat them the following day and they still taste just as delicious. I would recommend reheating them in an oven or toaster oven because the microwave will make the peppers soggy. Now, let's cook!
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10-12 minutes (max)
Total Time: 20 minutes
Ingredients:
- 1-pound sweet mini peppers, halved (about 12)
- 8 ounces cream cheese, at room temperature
- 1 garlic clove, minced (or Mrs. Dash garlic & herb seasoning)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon everything bagel seasoning
- 1-2 tablespoons fresh parsley or cilantro, chopped (for topping)
- Optional: 1/2 cup shredded cheddar cheese (or your preferred cheese)
Instructions:
1. Preheat oven to 350 degrees if baking them. If you prefer, they can be eaten just as prepared without baking them.
2. Cut the peppers in half, wash and clean them, pat them dry.
3. Spray the baking sheet with nonstick cooking spray or line with aluminum foil or parchment paper. Line the peppers on the baking sheet.
4. In a bowl mix all ingredients together (except the bagel season, shredded cheese and parsley/cilantro). Make sure to mix until well blended.
5. Fill each pepper halve with cheese mixture, then sprinkle the bagel seasoning on it (top with shredded cheese now if using it).
6. Bake 10-12 minutes until cheese is melted and lightly browned. Do not over bake as the cheese will dry up.
7. Remove from the oven and place on a cooling rack.
8. Sprinkle parsley or cilantro on top of the peppers and serve. Enjoy!