Let’s explore a delicious recipe for Stuffed Mini Bell Peppers with Cheese. These delightful bite-sized treats are perfect for appetizers, snacks, or even as a side dish. They are not only visually appealing but also bursting with flavor, making them a hit at any gathering. With just a few ingredients, I can show you how to prepare this scrumptious dish that is sure to please your taste buds.

To start, you’ll need to gather your ingredients. For this recipe, you will require:

• 12 mini bell peppers
• 1 cup of cream cheese (softened)
• 1/2 cup of shredded cheddar cheese
• 1/4 cup of grated Parmesan cheese
• 1 clove of garlic (minced)
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Once you have everything ready, it’s time to prepare the peppers. Firstly, preheat your oven to 375°F (190°C). Then, take the mini bell peppers and slice them in half lengthwise. Remove the seeds and membranes carefully. I usually find it easier to work with a small spoon to scoop them out gently, avoiding any damage to the pepper itself.

Next, it’s time to make the cheesy filling. In a medium-sized mixing bowl, combine the softened cream cheese, shredded cheddar cheese, grated Parmesan cheese, minced garlic, and dried oregano. Season your mixture with a pinch of salt and pepper as per your taste. I like to use a fork to mix everything until it’s well-blended and creamy. This guarantees that all the flavors meld nicely.

Now that your filling is ready, it’s time to stuff those mini bell peppers. Using a small spoon or a piping bag, fill each pepper half generously with the cheese mixture. Don’t be shy! I usually pile it up a bit for that extra cheesy goodness. Once all the peppers are filled, arrange them on a baking sheet lined with parchment paper.

For the best results, I recommend baking the stuffed mini bell peppers in your preheated oven for about 20-25 minutes. You’ll know they are done when the cheese is bubbly and the peppers are tender yet still crisp. If you like a little extra color, you can broil them for an additional 2-3 minutes, but keep a close eye to prevent burning.

Finally, take them out of the oven and let them cool for a few minutes. If you wish, sprinkle some freshly chopped parsley on top for a touch of color and flavor. Now, your Stuffed Mini Bell Peppers with Cheese are ready to be served! I often serve them warm, but they are also delicious at room temperature.

I hope you enjoy making this recipe as much as I do! It’s a fun, simple way to impress your guests with a tasty dish that’s sure to have everyone asking for the recipe.