Oh my goodness, have you ever tried nacho cheese stuffed mini peppers? They are absolutely delicious! Picture this: vibrant little peppers bursting with creamy, cheesy goodness. Trust me, they’re the ultimate crowd-pleaser and so easy to whip up. I remember the first time I made them for a game night with friends. Everyone was raving about them, and they disappeared in no time! Plus, they only take about 30 minutes from start to finish, making them perfect for last-minute gatherings or just a cozy night in. You won’t believe how simple it is to create these tasty bites that are both fun and flavorful. Let’s dive into how to make these irresistible nacho cheese stuffed mini peppers!
Ingredients List
Let’s gather everything we need to make these scrumptious nacho cheese stuffed mini peppers! Here’s what you’ll need:
- 12 mini bell peppers: Choose vibrant colors like red, yellow, and orange for a beautiful presentation. These little guys are sweet and crunchy!
- 1 cup nacho cheese sauce: You can use store-bought for convenience or make your own if you’re feeling adventurous. Either way, it’s the star of the show!
- 1/2 cup shredded cheddar cheese: Go for sharp cheddar to add a nice kick to the filling. It melts perfectly and adds that classic cheesy flavor.
- 1/4 cup chopped green onions: These give a fresh, zesty bite. Don’t skip them—they really elevate the flavors!
- 1/2 teaspoon garlic powder: For that delicious savory note, garlic powder is your friend. It blends beautifully into the cheese mixture.
- 1/2 teaspoon paprika: This adds a hint of smokiness and a pop of color to the filling. You can adjust this to your taste!
Gather these ingredients, and you’re all set to create something truly delicious!
How to Prepare Nacho Cheese Stuffed Mini Peppers
Getting these nacho cheese stuffed mini peppers ready is a breeze! Just follow these easy steps, and you’ll have a plate full of cheesy goodness in no time!
Prepping the Mini Peppers
Start by preheating your oven to 375°F (190°C). Then, take those beautiful mini bell peppers and cut them in half lengthwise. Be sure to remove all the seeds and membranes—this will give you plenty of room for that cheesy filling! A little tip: you can use a small spoon to scoop out the insides easily!
Making the Cheese Filling
In a mixing bowl, combine that delicious nacho cheese sauce with the shredded cheddar, chopped green onions, garlic powder, and paprika. Use a spatula to mix everything until it’s all creamy and well blended. The smell alone will have your taste buds dancing with excitement!
Stuffing the Peppers
Now comes the fun part! Grab your pepper halves and fill each one generously with the cheesy mixture. Don’t be shy—pack it in there! You want those peppers to be overflowing with cheesy goodness. Place them on a baking sheet, cut side up, for even cooking.
Baking Instructions
Pop those stuffed mini peppers into your preheated oven and bake for about 15-20 minutes. You’ll know they’re ready when the cheese is bubbly and slightly golden. Let them cool for a few minutes before serving—you want to avoid any cheesy surprises when you take that first bite!
Why You’ll Love This Recipe
- Super Easy to Make: Seriously, these nacho cheese stuffed mini peppers come together in just 30 minutes—perfect for busy days!
- Perfect Party Appetizer: They’re a hit at gatherings, and everyone loves them. You’ll be the star of your next get-together!
- Customizable: You can spice them up with jalapeños or switch up the cheese for something different. The options are endless!
- Vegetarian Delight: These are a great option for vegetarian friends and family, ensuring everyone can enjoy a tasty bite.
- Fun to Eat: Who doesn’t love a finger food that’s cheesy, colorful, and bursting with flavor? They’re just plain fun!
Tips for Success
To make your nacho cheese stuffed mini peppers absolutely perfect, here are a few handy tips! First, feel free to adjust the spice level by adding finely chopped jalapeños to the cheese mixture if you like a little heat. If you want a creamier filling, try mixing in some softened cream cheese—it’s divine! Also, keep an eye on them while baking; every oven is a bit different, so check for that bubbly, golden cheese at around 15 minutes. Lastly, let them cool slightly before diving in—nobody wants a molten cheese surprise! Enjoy your delicious creation!
Nutritional Information
These nacho cheese stuffed mini peppers are not only delicious but also relatively light! Each serving, which includes two stuffed peppers, is approximately 120 calories. Here’s a rough breakdown: 8g of fat, 4g of protein, and 10g of carbohydrates. Keep in mind, this is an estimate and can vary based on specific ingredients used!
FAQ Section
Can I make these nacho cheese stuffed mini peppers ahead of time?
Absolutely! You can prep the peppers and fill them with the cheese mixture a few hours in advance. Just cover them and pop them in the fridge until you’re ready to bake.
What can I serve with these mini peppers?
These little gems are fantastic on their own, but they pair perfectly with salsa, guacamole, or sour cream for dipping. You could also serve them alongside some tortilla chips for a fun snack platter!
Can I freeze the stuffed peppers?
Yes! If you have leftovers, you can freeze the stuffed peppers before baking. Just make sure to wrap them tightly in plastic wrap, and they’ll keep for up to a month. Thaw them in the fridge before baking.
What’s the best way to reheat them?
To reheat, simply pop them back in the oven at 375°F (190°C) for about 10 minutes or until heated through. This keeps them nice and crispy!
Are there any other fillings I can use?
Definitely! Get creative with your fillings! You can use a mixture of cream cheese, black beans, or even ground meat for a heartier option. The sky’s the limit!
Storage & Reheating Instructions
If you happen to have any leftovers (which is rare, trust me!), storing your nacho cheese stuffed mini peppers is super easy. Just place them in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to enjoy them again, you can simply reheat them in the oven at 375°F (190°C) for about 10 minutes. This way, they’ll regain that delightful bubbly cheese goodness! If you want to freeze them, do so before baking. Wrap them tightly and they’ll be good for up to a month. Just thaw in the fridge overnight before baking!
Print
Nacho Cheese Stuffed Mini Peppers: 5 Irresistible Bites
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 stuffed mini peppers 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Delicious mini peppers stuffed with creamy nacho cheese.
Ingredients
- 12 mini bell peppers
- 1 cup nacho cheese sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the mini peppers in half and remove seeds.
- In a bowl, mix nacho cheese sauce, cheddar cheese, green onions, garlic powder, and paprika.
- Fill each pepper half with the cheese mixture.
- Place stuffed peppers on a baking sheet.
- Bake for 15-20 minutes until cheese is bubbly.
- Let cool slightly before serving.
Notes
- Adjust spice level by adding jalapeños.
- Can use cream cheese for a thicker filling.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 stuffed peppers
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Nacho Cheese Stuffed Mini Peppers