These stuffed mini peppers are the perfect bite-sized appetizer or snack—easy to make, colorful, and packed with flavor. Great for parties, meal prep, or a healthy everyday treat!

You can use any kind of peppers you prefer. This recipe works well with poblano or jalapeño peppers, too. If shoshito peppers are available seasonally, you can try them as well.

Salt, black pepper and pinch of cayenne if desired. 1. Preheat ove to 350 F. Prepare peppers and place them on a wire baking rack on a baking sheet.

Place the stuffed peppers in the oven and bake for another 15 minutes. Remove and top each one with 1 tablespoon sour cream and 1 teaspoon chives. Serve immediately.

Place the stuffed peppers in the oven and bake for another 15 minutes. Remove and top each one with 1 tablespoon sour cream and 1 teaspoon chives. Serve immediately.

My friend Sylvia Spaht mentioned having delicious cheese-stuffed mini pepper appetizers while she was visiting in Washington, D.C. It so happened I had a bag of the small colorful peppers ...

Still don’t have enough veggies? Skip the baby carrots and ranch and try these bite-sized cream cheese-stuffed mini peppers from Hoorah to Health. They can be served cold or roasted ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a ...

Skip the baby carrots and ranch and try these bite-sized cream cheese-stuffed mini peppers from Hoorah to Health. They can be served cold or roasted. Skip to main content Skip to ...

Skip the baby carrots and ranch and try these bite-sized cream cheese-stuffed mini peppers from Hoorah to Health. They can be served cold or roasted. Skip to main content Skip to ...