Description
Crispy mini peppers stuffed with a creamy blend of seasoned chicken, sharp cheddar, and herb-laced cream cheese. Baked to golden perfection for a satisfying, handheld appetizer with a textural contrast of crunchy peppers and luscious filling. Ideal for parties or casual snacking.
Ingredients
16–20 mini peppers
2 cups cooked chicken, shredded or cubed
1 cup cream cheese, softened
1/2 cup shredded cheddar cheese
2 cloves garlic (minced or grated)
1 small shallot, finely diced
1/4 cup chopped fresh parsley
1 tablespoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Optional: 1/4 cup panko breadcrumbs or crushed cornflakes (for extra crunch)
Instructions
Preheat oven to 375°F (190°C)
Wash mini peppers and pat dry; hollow out the seeds and core without damaging the walls
Toss hollowed peppers with a light coating of olive oil and arrange on a baking sheet lined with parchment paper
Blanch peppers in boiling water for 30 seconds, then ice for 2 minutes (optional for juiciness control)
In a bowl, combine cooked chicken, cream cheese, cheddar cheese, garlic, shallot, parsley, Italian seasoning, kosher salt, and black pepper
Mix thoroughly until evenly blended
Spoon the chicken mixture into each prepared mini pepper, pressing gently to fill completely
Sprinkle optional breadcrumbs on top for added crispiness
Bake for 30-35 minutes or until peppers are charred at the edges and filling is golden and bubbling
Notes
Blanching the peppers helps them hold the stuffing better. Substitute cheddar with Gouda or mozzarella for varied flavor.
Vegan option: replace chicken with cooked tofu and use vegan cream cheese.
Chopped fresh herbs like basil or cilantro can replace parsley. Leftovers keep in the fridge for 2-3 days in an airtight container.
Nutrition
- Serving Size: 1 mini pepper
- Calories: 80
- Sugar: 0g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg