Stuffed Mini Sweet Peppers
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
Brightly colored little sweet peppers, stuffed and baked to perfection.
  • 12 to 16 of sweet mini peppers
  • 4 oz low fat or neufchatel cream cheese – softened.
  • 4 tablespoons sour cream
  • 2 scallions, thinly sliced into rounds.
  • ¼ cup chopped cilantro
  • Juice of ½ lime
  1. Prepare a baking sheet by lining with foil. Place a wire rack inside to help keep peppers stable.
  2. Slice the mini peppers in half and remove seeds.
  3. Combine cream cheese, sour cream, scallions and cilantro on a small bowl. Squeeze the juice of half a lime over it. Mix until well combined.
  4. Divide cheese mixture among the pepper halves.
  5. Place filled peppers on prepared baking sheet.
  6. For crispy, crunchy peppers, broil for 5 minutes until browned.
  7. For a more tender pepper, bake at 350º for 20 minutes.
  8. These can be prepared in a toaster oven, set at the same temp, using the same times.
  9. Or, place on grill and cook till done.
  10. adapted from the May 2012 issue of Cooking Light.
Recipe by Easy recipes for hungry vegetarians. at