Zesty Cheese Stuffed Mini Peppers

Zesty Cheese Stuffed Mini Peppers

I have two words that take these zesty cheese stuffed mini peppers over the top: LIME ZEST.

It’s true, the lime zest is that little-hidden pop of joy and color inside these stuffed mini peppers. They’re bright and fresh and they are the ultimate crowd pleaser for parties.

Speaking of parties, David and I seriously need to have a party, a big ole mountain party. We’ve been invited to several parties hosted by friends and neighbors on the mountain over the past few years, but have never hosted one of our own. David and I are working on having a party ourselves, but first, we need some more outdoor entertainment space. We are pursuing options to make this idea into reality.  Stay tuned… 

our deck

I’m crazy over these mini peppers and when we have our party, we are going to be sure to have are these zesty cheese stuffed mini peppers as one of our appetizers. They are good in salads, dips, chopped up in all kinds of recipes, but my favorite way to prepare these little dudes is to stuff them with zesty cheesy goodness! The filling for these zesty cheese stuffed mini peppers is made with two kinds of cheese, lime zest, some cumin, a little onion, and garlic powder and lime juice. They come together in just minutes; all you have to do is fill the peppers up, bake them in the oven, then eat those bad boys up, and try not to fight over the last one!

ingredients to make stuffed mini peppers

How To Make Zesty Cheese Stuffed Mini Peppers:

Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil.

Prepare the peppers: 

Wash and drain the peppers well.

rinsing peppers under faucet

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.

preparing peppers

Mix the cream cheese, garlic powder, cumin, cayenne pepper, lime zest, shredded cheddar and lime juice in a medium bowl, until well blended.

stuffing ingredients in bowl
filling mixture

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.

zesty cheese stuffed mini peppers

I hope you will enjoy these little bites of zesty cheese stuffed mini peppers with your friend and family gatherings. Everyone will love them. I know we sure do!

Have a great weekend!

Zesty Cheese Stuffed Mini Peppers

The filling for these zesty cheese stuffed mini peppers is made with two kinds of cheese, lime zest, cumin, and garlic powder. It’s zesty, cheesy goodness!
Course Appetizer, Snack
Cuisine American, Mexican
Keyword cheese, cream cheese, Lime Zest, mini, peppers, Stuffed, zesty
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 123kcal

Ingredients

  • 12 mini sweet peppers
  • ½ cup cream cheese softened
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice about ½ a lime
  • ½ cup sharp cheddar cheese shredded

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.
  • 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.

Nutrition

Calories: 123kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 122mg | Potassium: 153mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2135IU | Vitamin C: 72.3mg | Calcium: 90mg | Iron: 0.5mg
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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