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Simple Recipes for Every Day

Stuffed Mini Peppers

mini bell peppers stuffed with cheese and cream cheese baked in the oven with an avocado pipping sauce and cilantro
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 1 (1 pound) bag sweet mini bell peppers, halved lengthwise, seeded
  • 6 ounces cream cheese, softened
  • 1 cup shredded mozzarella or pepper jack cheese
  • ½ teaspoon sea salt
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder

Avocado Dipping Sauce

  • ⅓ cup loosely packed fresh cilantro leaves
  • ½ medium avocado
  • ¼ cup sour cream
  • ¼ teaspoon sea salt, plus more to taste
  • 1 tablespoon fresh lime juice (from 1 lime)

Method

  1. Preheat the oven to 350°F with a rack in the center position. Line a rimmed sheet pan with parchment paper or foil.

  2. Place the peppers cut side up on the prepared baking sheet.

  3. In a small bowl, combine the cream cheese, shredded cheese, salt, cumin, chili powder, garlic powder, and onion powder.

  4. Scoop the cheese mixture into the peppers, dividing evenly.

  5. Bake in the oven until the cheese has melted and is beginning to brown, and the peppers have softened, about 20 minutes.

  6. Meanwhile, make the avocado dipping sauce. Add the cilantro, avocado, sour cream, salt and lime juice to a food processor and blend until smooth, 1-2 minutes. Taste and season with more salt if necessary.

  7. Transfer the peppers to a plate. Serve the stuffed peppers warm with the avocado sauce drizzled on top or alongside for dipping.