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Protein Snack Cheese Stuffed Mini Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 122 reviews
  • Author: admin
  • Prep Time: 0h 30m
  • Cook Time: 0h 14m
  • Total Time: 0h 44m
  • Yield: 20–24 stuffed mini peppers
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

These Protein Snack Cheese Stuffed Mini Peppers are a delicious, high-protein appetizer or snack perfect for parties or healthy eating. Mini sweet peppers are halved and filled with a creamy mixture of reduced-fat cream cheese, Greek yogurt, mozzarella, Parmesan, and fresh herbs, seasoned with garlic and smoked paprika. You can enjoy them either chilled as a refreshing no-bake snack or baked to achieve a warm, melty treat with a crispy top. Optional protein boosts like whey or pea protein powder and various toppings like crushed red pepper flakes or everything bagel seasoning make this snack both customizable and nutritious.

Ingredients

Scale

Vegetables

  • 20–24 mini sweet peppers (about 1 lb / 450 g)

Cheese and Dairy

  • 8 oz (225 g) reduced-fat cream cheese, softened
  • 1 cup (115 g) shredded part-skim mozzarella cheese
  • 1/3 cup (35 g) grated Parmesan cheese
  • 1/2 cup (115 g) plain Greek yogurt (2% or 0%)
  • 1–2 tbsp milk or water, only if needed to loosen the mixture

Herbs and Spices

  • 2 tbsp finely chopped fresh chives (or green onions)
  • 2 tbsp finely chopped fresh parsley (optional)
  • 1 small garlic clove, very finely minced or grated
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika (or sweet paprika)
  • 1/4 tsp ground black pepper
  • 1/4–1/2 tsp salt, to taste

Optional High-Protein Boosts

  • 2–3 tbsp unflavored whey or pea protein powder
  • or 1/4 cup (30 g) finely grated hard cheese (extra Parmesan)

Optional Toppings

  • Crushed red pepper flakes
  • Everything bagel seasoning
  • Extra chopped herbs
  • Toasted breadcrumbs or panko (for a crunchier version)

Instructions

  1. Prepare the mini peppers: Wash the mini sweet peppers and pat them completely dry with a clean towel. Slice each pepper in half lengthwise, keeping the stem attached if possible for presentation. Use a small spoon or paring knife to gently remove seeds and membranes. Arrange pepper halves cut-side up on a large tray or plate; if baking, place on a parchment-lined baking sheet.
  2. Soften and prep the cheese base: Place the cream cheese in a medium mixing bowl and let it sit at room temperature for 15–20 minutes if it’s very firm. Using a spoon or spatula, mash the cream cheese until smooth and spreadable with no big lumps.
  3. Make the protein cheese filling: To the cream cheese, add Greek yogurt and mix until fully combined and creamy. Add shredded mozzarella, grated Parmesan, chives, parsley, garlic, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly until the herbs and seasonings are evenly distributed. If using extra protein (whey/pea protein powder or extra Parmesan), sprinkle it in and stir well. Start with a small amount; the mixture should be thick but spoonable. If the filling becomes too thick or pasty, add milk or water 1 teaspoon at a time, just until it becomes smooth and easy to pipe or spoon.
  4. Taste and adjust seasoning: Taste a small amount of the filling. Add a pinch more salt, pepper, or paprika as needed. If you want more tang, add a spoonful of extra Greek yogurt and mix again.
  5. Fill the peppers: For a rustic look, use a small spoon to scoop the cheese mixture into each pepper half, mounding it slightly. For a neater, party-ready look, transfer the filling to a piping bag or a zip-top bag. Push the filling to one corner and snip a small tip off the corner, then pipe the mixture into each pepper half. Lightly level or swirl the tops with the back of a spoon if desired.
  6. Add toppings: Sprinkle each stuffed pepper with your choice of toppings: crushed red pepper flakes for heat, everything bagel seasoning for a savory crunch, extra chopped herbs for freshness, or toasted breadcrumbs/panko if baking and you want a golden crust.
  7. Option 1 – Serve as a no-bake snack: Once filled, chill the stuffed peppers in the refrigerator for at least 20–30 minutes to let the flavors meld and the filling firm slightly. Serve cold or at cool room temperature as a high-protein snack or party appetizer.
  8. Option 2 – Bake for a warm, melty version: Preheat the oven to 375°F (190°C). Place the stuffed peppers on a parchment-lined baking sheet, making sure they sit flat and don’t tip over. If using, sprinkle a light layer of extra mozzarella or Parmesan over the tops for extra melt and color. Bake for 10–14 minutes, until the peppers are just tender and the cheese is melted and starting to turn golden at the edges. Let cool for 5–10 minutes before serving, as the filling will be very hot.
  9. Storage and make-ahead: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. For meal prep, stuff the peppers and keep them refrigerated unbaked; bake or serve chilled when ready. If adding breadcrumbs, add them right before baking or serving so they stay crisp.

Notes

  • You can choose to serve these peppers chilled or baked for a warm version.
  • If you prefer a crunchier topping, add toasted breadcrumbs or panko just before baking or serving.
  • Adjust salt and spices to taste after mixing the filling for best flavor balance.
  • Use gluten-free breadcrumbs if needed to keep the recipe gluten free.
  • Protein powder addition is optional but boosts protein content significantly.
  • Keep filled but unbaked peppers refrigerated for meal prep and bake fresh when needed.

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Find it online: https://fastcookingfun.com/protein-snack-cheese-stuffed-mini-peppers-recipe/