Description
Delicious mini peppers stuffed with creamy nacho cheese.
Ingredients
Scale
- 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