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Southwestern Mini Peppers

Southwestern Stuffed Mini Peppers

  • Author: Caitlin
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins
  • Yield: 30 pepper halves (15 servings) 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Mexican
  • Diet: Low Calorie

Description

A savory, low calorie, Mexican snack for only 100 calories for 2 pepper halves! Delicious warm or cold and super easy to make!


Ingredients

Scale
  • 15 mini sweet peppers
  • 8 oz low-fat cream cheese, softened (I used 1/3 less fat)
  • 1 C grated, sharp cheddar cheese
  • 2 Tbsp taco seasoning (I used 40% less sodium)
  • 1 Tbsp unsalted butter
  • 1/2 C panko breadcrumbs

Instructions

  1. Preheat oven to 350 degrees.
  2. Slice 15 mini peppers in half lengthwise. Remove seeds and ribs. (You can cut tops off if you wish. I like to leave them on because it gives me something to hold on to while I devour them!)
  3. In a large mixing bowl, mix together 8 oz softened cream cheese, 1 C grated sharp cheddar cheese and 2 Tbsp taco seasoning until fully blended.
  4. Stuff each pepper with a small amount of cheese mixture, until level with the top of each pepper.
  5. In a separate, small, microwaveable, bowl, melt 1 Tbsp butter then mix in 1/2 C panko breadcrumbs.
  6. Dip each pepper half into the breadcrumb mixture and press down to adhere.
  7. Place peppers onto a foil lined baking sheet.
  8. Bake for 15 minutes then switch oven to broil.
  9. Broil for 2-3 minutes, until browned. Watch closely to prevent burning. Allow to cool then serve!
  10. Enjoy!!

Notes

Leftovers can be microwaved for about 45 seconds.

Keywords: appetizer, cinco de mayo food, easy, make-ahead, low calorie, healthy, party, game day, kid-friendly, snack

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