Sweet babyÂ bell peppers filled with aÂ spicy andÂ rich cheeseÂ mixtureÂ make these Cheesy Stuffed Baby Bell Peppers an irresistible, veggie-ful appetizer
Since I’ve stuffed bell peppers before with hummus, I figured stuffing bell peppers with cream cheese would be a pretty good idea.
I was wrong.
Pretty good doesn’t even begin to describe how amazingÂ these are.
They are DELICIOUS!!!
[Tweet “Sweet baby bell peppers filled w/ a spicy-rich cheese mixture forÂ a tasty veggie #appetizer”]
They’re also easy to make, like pretty much every recipe I make. Especially if I make a video of it…
All you do is stir together cream cheese, cheddar cheese, chopped walnuts, minced jalapeÃ±o and salt & pepper, and fill the pepper halves with the mixture.
I love nutsÂ & cheese together and felt like there needed to be a little crunch, so I did a quick google search to see if bell peppers + cream cheese + walnuts (because I had a big ole bag of them in my freezer)Â would be a good combo.
One of the blogs I follow, The Roasted Root, had a recipe for Cream Cheese Stuffed Baby Bell Peppers with walnuts, so I knew the combo would be good!
I like to get the cheese in my peppers nice and browned, so I baked these for about 25 minutes. You certainly can take them out of the oven earlier, but I love how the sweetness of the bell peppers pairs so well with the spicy jalapeÃ±o and the rich walnut-cheese combo.
I have seriously been craving these since I made them a few weeks ago! You can make a bunch at a time and they are actually delicious made ahead of time if needed.Â These are great served fresh from the oven or room temperature.
In fact, some of the photos taken are from the next day because the sun went down before I could get a goodÂ pic.
However, I’d wait to assemble and bake right before serving, so they are as pretty as possible 🙂
Cheesy Stuffed Baby Bell Peppersï»¿
Sweet baby bell peppers filled with a spicy and rich cheese mixture make these Cheesy Stuffed Baby Bell Peppers an irresistible, veggie-ful appetizer
What You'll Need:
- 12 oz baby bell peppers
- 4 oz cream cheese room temperature, reduced fat or regular
- 2 oz cheddar cheese shredded
- 1/2 jalapeno minced
- 1/4 cup walnuts chopped
How to Make It:
Preheat the oven to 400*F. Line a baking sheet with foil for easier cleanup, if desired
Slice the bell peppers in half lengthwise and discard seeds & ribs. Set aside.
In a medium bowl, stir together cream cheese and cheddar cheese until combined. Add in the walnuts and jalapeÃ±o
Spoon mixture into the bell pepper halves and transfer to the baking sheet. Repeat with all the bell peppers. Bake for 15-25 minutes depending on how browned you want the cheese. Serve hot or room temperature. Enjoy!
*This makes about 24 bell pepper halves. (One baby bell pepper is about one ounce)
*Inspired by this recipe from The Roasted Root
What I used to make this recipe:
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