Description
These cheesy horseradish stuffed mini peppers are a bold and creamy appetizer, perfect for parties or game day. The tangy horseradish pairs beautifully with melted cheese and sweet mini bell peppers.
Ingredients
Scale
- 12 mini sweet bell peppers (about 1 lb)
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons prepared horseradish (drained)
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced (plus more for garnish)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut each mini pepper in half lengthwise. Remove seeds and membranes.
- In a medium bowl, combine cream cheese, cheddar cheese, horseradish, sour cream, garlic powder, salt, and black pepper. Mix until well blended.
- Stir in sliced green onions.
- Spoon or pipe the cheese mixture into each pepper half.
- Place stuffed peppers on prepared baking sheet.
- Bake for 15-18 minutes, until peppers are tender and filling is bubbly and lightly golden.
- Garnish with additional sliced green onions. Serve warm.
Notes
For a milder flavor, use less horseradish. For extra heat, add a pinch of cayenne pepper to the filling. These can also be grilled on medium heat for 8-10 minutes.
Nutrition
- Calories: 95
- Sugar: 2g
- Fat: 8g
- Carbohydrates: 3g
- Protein: 3g