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Don't you just love those little bags of mini rainbow peppers? Try this easy recipe for Cream Cheese Stuffed Mini Rainbow Peppers! Great Low Carb option!

Cream Cheese Stuffed Mini Rainbow Peppers

Don't you just love those little bags of mini peppers you can get at the grocery store? If you have some hanging around, try this easy recipe for Cream Cheese Stuffed Mini Rainbow Peppers! They are also a great Low Carb option!
5 from 5 votes
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Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Appetizer, Keto, Low Carb, Mini Peppers, Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Author: Little Home in the Making

Ingredients

  • 12 Mini Rainbow Peppers split in half, stemmed, and seeded
  • 4 oz Cream Cheese brick
  • ½ cup Sour Cream
  • ½ tsp. Onion Powder
  • ½ cup Shredded Cheddar Cheese
  • 1 Green Onions minced, for garnish (optional)

Instructions

  • Preheat the oven to 450F.
  • In a small bowl, combine the cream cheese, sour cream, and onion powder. Whip well until free from lumps and well combined.
  • Fold in the shredded cheese.
  • Use a teaspoon to scoop the cream cheese mixture into the split mini rainbow peppers, using the back of the spoon to level off the cream cheese.
  • Once all of the mini peppers are filled and no cream cheese mixture remains, place the stuffed mini rainbow peppers in a large cast iron skillet, or on a parchment lined sheet pan.
  • Bake in the oven for 15 minutes, or until bubbly and the cheese is melted.
  • Sprinkle the stuffed peppers with your minced green onion and serve immediately.