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 diced jalapeños
- 1/4 cup sour cream
- 1 tablespoon chopped cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- Slice the mini peppers in half and remove the seeds.
- In a bowl, mix nacho cheese sauce, shredded cheddar, jalapeños, sour cream, and cilantro.
- Stuff each pepper half with the cheese mixture.
- Place the stuffed peppers on a baking sheet.
- Bake for 15-20 minutes until the cheese is bubbly.
- Remove from oven and let cool slightly before serving.
Notes
- You can adjust the spiciness by adding more or fewer jalapeños.
- These can be made ahead of time and baked just before serving.
- Try different cheese blends for variety.
Nutrition
- Serving Size: 2 stuffed peppers
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Nacho Cheese Stuffed Mini Peppers, stuffed peppers, appetizers, Mexican cuisine