Stuffed mini bell peppers
Perfect for a brunch buffet or cocktail party, and the best part is that they can be made ahead of time. They are best eaten warm, but they are also good cold the next day as part of a salade composée.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Baking sheet |
| Ingredients |
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| 8 oz cream cheese, room temperature |
| 1 tablespoon mashed roasted garlic |
| 1 teaspoon Worcestershire sauce |
| 2 green onions, finely chopped |
| 1 tablespoon chopped cilantro |
| 1/4 teaspoon salt |
| 1/8 teaspoon pepper |
| 10 – 12 mini bell peppers, cored and halved |
| Variations |
|---|
| • Use 1/2 teaspoon garlic powder instead of roasted garlic. |
| • Use parsley instead of cilantro. |
| • Add spices such as paprika, chipotle powder, or cury powder. |
| Storage |
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| • These can be stuffed 3 - 4 days in advance and kept tightly covered. Cook just before serving. |
| Instructions |
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| • Preheat oven to 425º. |
| • Mash the cream cheese, garlic, and Worcestershire sauce together. Combine thoroughly. |
| • Add the green onions, cilantro, salt, and pepper and mix well. |
| • Stuff the bell peppers. You may need not use all of the bell peppers or you may need more depending on how much stuffing you put in each. Bake for 15 minutes. Serve hot. |
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