1cupmeatcooked sausage, chorizo, or ground beef (optional)
Instructions
Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil.
Wash and drain the peppers well. Slice off the top/stem of each pepper. Using a butter knife, carefully twist the knife inside the pepper to help remove the ribs and seeds; set aside.
Mix the cream cheese, garlic powder, cumin, cayenne pepper, lime zest, shredded cheddar and lime juice in a medium bowl, until well blended. Stir in cooked meat, if using.
Generously spoon the cream cheese mixture into each pepper and place the peppers onto the prepared baking sheet.
Place the baking sheet of peppers into the oven; bake for 20 minutes or until heated through and the cheese is melted.
Remove peppers from the oven, place them on a platter or plate and serve.
Notes
Soften the cream cheese for at least one hour before stuffing the peppers.
Use a butter knife to loosen the veins and seeds from the mini peppers.
Use aluminum foil or parchment paper to line the baking sheet for easier cleanup.
For crispier peppers, either serve raw or shorten the cooking time by 5-10 minutes.
The cheese will ooze out when baking. Use a spoon to push it back into the pepper before serving. A pepper rack is helpful to keep the cheese filling from oozing out during baking.
Use jalapenos if you love their spicier flavor and cannot find mini peppers.
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