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Mini Bell Peppers The star of this appetizer is undoubtedly the mini bell peppers. These small, vibrant vegetables come in a variety of colors, including red, yellow, and orange, making them a feast for the eyes. Nutritionally, mini bell peppers are an excellent choice; they are low in calories and high in essential vitamins. Just one serving can provide a significant amount of Vitamin C, which is crucial for boosting the immune system, as well as Vitamin A, which supports vision and skin health. Their sweet, crunchy texture makes them an ideal vessel for stuffing, and their naturally colorful appearance enhances the dish’s visual appeal.

Mini Broccoli Cheese Stuffed Peppers

Looking for a healthy yet delicious appetizer that will impress your guests? Try Cheesy Mini Broccoli Bliss Peppers! This delightful recipe features vibrant mini bell peppers stuffed with a creamy filling of broccoli and cheese. Perfect for gatherings, potlucks, or simple weeknight dinners, these mini peppers offer a satisfying crunch and a burst of flavor. Easy to prepare, they're not just a feast for the eyes but also a nutritious choice that everyone will love. Get ready to elevate your appetizer game!
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Ingredients
  

12 mini bell peppers (choose any vibrant color)

2 cups fresh broccoli florets, finely chopped

1 cup shredded sharp cheddar cheese

1/2 cup cream cheese, softened to room temperature

1/4 cup grated Parmesan cheese

1/4 cup Italian-seasoned breadcrumbs

1 clove garlic, minced

1/2 teaspoon onion powder

Salt and black pepper to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) so that it's hot and ready for baking.

    Prepare the Peppers: Take the mini bell peppers and slice each one in half lengthwise. Carefully remove the seeds and white membranes inside. Arrange the halved peppers cut side up on a baking sheet lined with parchment paper to prevent sticking.

      Cook the Broccoli: In a small pot, bring a few inches of water to a rapid boil. Add the finely chopped broccoli and blanch it for about 2 minutes, just until it turns vibrant green. Once boiled, immediately transfer the broccoli to a bowl of ice water to halt the cooking process. After a minute, drain the broccoli again and gently squeeze out any excess moisture to ensure the filling isn’t watery.

        Make the Filling: In a large mixing bowl, thoroughly combine the blanched broccoli, shredded cheddar cheese, softened cream cheese, grated Parmesan cheese, minced garlic, onion powder, and a generous pinch of salt and pepper. Mix until all the ingredients are well incorporated and the mixture is creamy.

          Fill the Peppers: Using a spoon, fill each halved mini bell pepper with the broccoli and cheese mixture. Press the filling down gently to ensure it’s packed in nicely.

            Prepare the Breadcrumb Topping: In a small bowl, combine the breadcrumbs with the olive oil, along with a pinch of salt and pepper. Mix well to ensure the breadcrumbs are coated. Sprinkle this seasoned breadcrumb mixture generously over each stuffed pepper for a crispy topping.

              Bake: Place the baking sheet filled with the stuffed peppers in the preheated oven. Bake for 20-25 minutes, or until the peppers are tender and the tops are beautifully golden brown.

                Serve: Once out of the oven, let the peppers cool for a few moments. Before serving, garnish with freshly chopped parsley for a pop of color and added freshness.

                  Prep Time: 15 minutes

                    Total Time: 40 minutes

                      Servings: 4 servings

                        Enjoy this delightful, cheesy treat that’s perfect as an appetizer or a side dish!