Ghostly Cheese-Stuffed Mini Peppers
Equipment
- Mixing Bowl
- Baking Sheet
- Knife
Ingredients
- 12 mini bell peppers
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 black olives, sliced
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Cut a small slit along one side of each mini pepper and remove the seeds while keeping the pepper mostly whole.
- In a mixing bowl, combine the softened cream cheese, shredded mozzarella, garlic powder, salt, and black pepper until smooth.
- Spoon the cheese mixture into each pepper until filled but not overflowing.
- Place the stuffed peppers on the baking sheet and bake for 12 to 15 minutes until the peppers soften slightly and the cheese begins to melt.
- Remove from the oven and press two olive slices onto the front of each pepper to create eyes.
Notes
Slice the olives thinly so they stay in place on the warm cheese without sliding. If you prepare the peppers ahead, fill them and store them covered in the fridge, then bake right before serving so the cheese stays creamy. For a milder flavor, reduce the garlic powder by half.
Course: Appetizer
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Knife
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Knife