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Mini Stuffed Cheese Pepper Boats

Mini Stuffed Cheese Pepper Boats

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Colorful mini sweet peppers filled with a creamy cheese mixture, lightly seasoned and garnished with fresh parsley. A fresh, no bake appetizer that is crisp, smooth, and perfect for parties or snack boards.

Ingredients

Scale
  • 12 mini sweet bell peppers, halved and seeded
  • 8 ounces (225 grams) cream cheese, softened
  • 1/2 cup (50 grams) shredded mozzarella cheese
  • 1/4 cup (25 grams) grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, finely chopped

Instructions

  1. Wash the mini sweet peppers, slice them in half lengthwise, and remove the seeds and membranes.
  2. In a mixing bowl, combine softened cream cheese, shredded mozzarella, grated Parmesan, garlic powder, Italian seasoning, salt, and black pepper. Mix until smooth and creamy.
  3. Spoon or pipe the cheese mixture evenly into each halved pepper.
  4. Arrange the stuffed peppers on a serving platter.
  5. Sprinkle finely chopped fresh parsley over the tops.
  6. Chill for 30 minutes if desired for a firmer texture, or serve immediately.

Notes

  • Use room temperature cream cheese for a smoother filling.
  • Pat peppers dry before stuffing to prevent excess moisture.
  • Prepare up to 24 hours in advance and refrigerate.
  • Best enjoyed within 2 days for maximum freshness.