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A popular recipe for a tasty reason! This simple Fiesta Stuffed Mini Peppers Recipe is an amazing appetizer. Keto friendly and delicious!
It never fails. Every time I go to the grocery store I ask my Hubby what he wants me to get. The answer: “Get me something good.” In my Hubby’s terms, this means something that can be popped in the microwave or oven for a quick snack. All that junk I try to avoid: Jalapeno Poppers, Pot Pies, Burritos, etc. I don’t know how he manages to eat all that stuff and not gain an ounce. I, on the other hand, can drink an extra glass of water and gain 5 lbs.
I love when I come up with a recipe that my Hubby loves that is fresh, healthy, and I can enjoy too! I got a bag of those Mini Sweet Peppers at the store today. My kids can eat them for a snack, so I had to sneak them in. I stuffed them with this delicious cream cheese mix and popped them into the oven. What came out was nothing short of spectacular! Then I had this handsome man ask me, “Are there any more?” LOL, I guess that means they were a hit the whole way around. These Fiesta Stuffed Mini Peppers would be a great appetizer for a party or a backyard bbq. You can even spice it up by using jalapenos instead.
Fiesta Stuffed Mini Peppers
- 12-18 Sweet Mini Peppers halved and seeded
- 8 oz package of Cream Cheese softened
- 8 oz shredded cheddar cheese or shredded Monterrey jack
- 1 tbsp lime juice
- 1 tbsp fresh cilantro
- 1/2 tsp garlic salt
Preheat your oven to 350 degrees F
Wash and slice the peppers in half long ways. Use a spoon to scoop out the seeds.
In another bowl mix together the cream cheese, cheddar cheese, lime, cilantro, and garlic salt.
Spoon or pipe the filling into each of the pepper halves.
Place in a baking dish and bake at 350 degrees for 20 minutes.