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Cheesy Stuffed Mini Peppers Horseradish

horseradish dip

Ingredients

Scale
  • 1620 mini sweet peppers (about 1 lb)
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 23 tbsp prepared horseradish (adjust to taste)
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Slice the tops off each mini pepper and carefully remove seeds and membranes.
  3. In a medium bowl, combine softened cream cheese, shredded cheddar, horseradish, garlic powder, salt, and pepper until smooth and well-blended.
  4. Taste the filling and adjust seasonings if needed.
  5. Fill each pepper with the cheese mixture, pressing gently to eliminate air pockets.
  6. Arrange stuffed peppers upright on prepared baking sheet and drizzle lightly with olive oil.
  7. Bake for 15-20 minutes until peppers are tender and filling is golden and bubbly.
  8. Let cool for 3-5 minutes before serving.

Notes

  • For a more stable base, slice a tiny bit off the bottom of each pepper so they stand upright.
  • The heat level can be adjusted by increasing or decreasing the amount of horseradish.
  • For make-ahead preparation, stuff peppers up to 24 hours in advance and refrigerate until ready to bake.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: cheesy stuffed mini peppers horseradish, mini pepper appetizers, horseradish dip, cheese stuffed peppers, easy bite size snacks