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Stuffing mini peppers may seem like a simple task, but mastering the art of filling them just right can elevate your dish from ordinary to extraordinary. Start by ensuring your filling is well-mixed and flavorful. Use a spoon or a small spatula to scoop up enough filling to gently pack it into the pepper without overwhelming it. The goal is to achieve a snug fit that holds the filling without spilling over, which can lead to messy baking.

Mini Broccoli Cheese Stuffed Peppers

Elevate your next meal with these delightful mini broccoli cheese stuffed peppers. Perfect for gatherings, family dinners, or quick snacks, these bite-sized treats combine sweet mini bell peppers with a creamy, savory filling made from broccoli and a blend of cheeses. They're not only visually appealing with their vibrant colors, but also packed with nutrients, making them a wholesome choice. Enjoy them warm or at room temperature for a deliciously satisfying experience.
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Ingredients
  

12 mini sweet bell peppers (assorted colors)

2 cups fresh broccoli florets, chopped

1 cup shredded sharp cheddar cheese

1/2 cup cream cheese, softened

1/4 cup grated Parmesan cheese

1/4 cup breadcrumbs (Italian style for added flavor)

2 cloves garlic, minced

1 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp crushed red pepper flakes (optional for heat)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prep the Peppers: Carefully slice the mini bell peppers in half lengthwise and remove the seeds and membranes. Arrange the pepper halves on a baking sheet, cut side up.

      Cook the Broccoli: In a pot of boiling water, blanch the chopped broccoli florets for about 2-3 minutes until slightly tender but still bright green. Drain and quickly transfer to an ice water bath to stop the cooking. Once cooled, drain again and chop finely.

        Make the Filling: In a mixing bowl, combine the blanched and chopped broccoli, shredded cheddar cheese, cream cheese, Parmesan cheese, breadcrumbs, minced garlic, onion powder, salt, black pepper, and crushed red pepper flakes (if using). Mix well until all ingredients are thoroughly combined.

          Stuff the Peppers: Spoon the broccoli cheese mixture into each halved pepper, packing them nicely but not overstuffing.

            Bake the Peppers: Place the stuffed peppers in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and the peppers are tender.

              Garnish and Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley before serving.

                Enjoy Your Creation: These mini broccoli cheese stuffed peppers can be enjoyed warm as an appetizer or a delightful side dish!

                  Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 6 servings