The perfect bite size party app, these Herb Cream Cheese Mini Bell Peppers are easily made dairy-free and vegan with just a few simple swaps!
With the Big Game just a few days away, I thought I’d share my contribution.
And I know that ya’ll are in shock and awe right now at the fact that I’m posting a savory recipe instead of my normal sugar-filled ones, but I hope you’ll accept these delicious herb cream cheese mini bell peppers as an offering. Because after these beauties it’s going to be a while until the savory stuff makes another appearance 😉
That being said, I do appreciate you guys offering up suggestions and tips in regards to the kinds of recipes you would like to see on the blog this year! I do have a few sweet recipes already saved up for the upcoming weeks, however afterwards I will start branching out again to include more savory side dishes, snacks and possible main dishes. Until then, these little bites of goodness will have to tie you over!
I have developed a serious love affair with bell peppers this year.
You guys remember my Immune Boosting Smoothie, right? Well that was my first real attempt at enjoying bell peppers in their raw state. And while I was tempted to keep these Herb Cream Cheese Mini Bell Peppers raw, I ended up baking them instead to create that melty goodness that we all know and
crave love. Though I must admit that when the summer months come I will probably be making these beauties raw instead. No cooking for me in 100 degree temps – no thank you!
With the Super Bowl this coming weekend, I knew that I needed to come up with something tasty yet healthy to bring over to Daddy’s to share. Of course we are going to have the traditional football food [chips and guacamole!], but I also wanted there to be just a bit of healthy goodness on the table as well.
I actually first made these stuffed mini peppers in the beginning of football season. Typically Daddy and Little Bro munch on chips and salsa all game long and I was feeling a bit left out, so I decided to make myself something tasty to snack on as well. Little did I know that both Daddy and Little Bro would totally love these mini peppers! And while I hadn’t planned on sharing my small batch with anyone I was glad to do so – anything to get my family enjoying healthier foods!
If I was just making these Herb Cream Cheese Mini Bell Peppers for myself I would’ve most definitely used dairy-free cream cheese and dairy-free cheese, however I know that Daddy and Little Bro would most definitely not enjoy that so I went with dairy versions. It’s a simple swap however to make these babies dairy-free and vegan – just replace the cream cheese and cheese with dairy-free alternatives and you’ve got yourself a delicious plant-based appetizer.
If anyone gives it a shot please let me know!
But best of all is how utterly simple yet incredibly delicious these babies are. I could easily eat an entire batch by myself in one sitting – once you pop you just can’t stop!
Oh wait, that’s the Pringles slogan. Whatever – you get my point! 😉
- 6 mini bell peppers, sliced in half & seeds removed
- 4 ounces reduced fat cream cheese
- 1/3 cup shredded cheddar cheese
- 1/4 cup green onion, chopped
- 1 teaspoon garlic salt
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a bowl, mix together the cream cheese, shredded cheese, green onion and garlic salt.
- Stuff each bell pepper half with mixture, then place on baking sheet.
- Bake for 10 minutes. Allow peppers to cool for a few minutes before serving with extra chopped green onions.
What is your favorite One-Bite party snack?