Growing Chefs! Ontario Cream Cheese Stuffed Mini Peppers

Cream Cheese Stuffed Mini Peppers

Similar to the fan-favourite jalapeno popper, but minus the spice and add a little crunch from the everything bagel seasoning
Difficulty
Beginner
Yield
16 pieces
Ingredients
8 mini bell peppers3/4 cup cream cheese1/2 cup cheddar cheese, grated3 tablespoons chives, minced3 tablespoons parsley, chopped2 teaspoons cloves garlic, minced1/4 cup everything bagel seasoning
Equipment
Bowls various sizesMeasuring cupsMeasuring spoonsChef's knife or safe chopperCutting boardSpatulaStand mixer with whisk attachmentBaking sheet lined with parchmentTasting spoonsDish towel

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Remove the parsley leaves from the stem and chop the leaves finely. Cut the chives very finely.

Remove the peel from the garlic, and grate finely with a rasp. Alternatively, you can mince the garlic finely with a chef’s knife. 

Grate the cheese using a cheese grater.In the bowl of the stand mixer combine cream cheese, cheddar, garlic, chives and parsley. 

Mix on high speed with the whisk attachment until well combined and the cream cheese has become lighter.

Cut the bell peppers in half vertically and remove any seeds and pith. Place onto a parchment lined baking sheet.

Preheat the oven to 375°F.

Get Cooking!

Fill each pepper half with the cream cheese mixture and then sprinkle generously with everything bagel seasoning.Bake in a preheated oven for 10 – 15 minutes, until peppers have just begun to soften and the cheese has melted slightly.