Mini Stuffed Cheese Pepper Boats
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
- Wash the mini sweet peppers, slice them in half lengthwise, and remove the seeds and membranes.
- 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.
- Spoon or pipe the cheese mixture evenly into each halved pepper.
- Arrange the stuffed peppers on a serving platter.
- Sprinkle finely chopped fresh parsley over the tops.
- 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.
Find it online: https://tastyze.com/mini-stuffed-cheese-pepper-boats/