Description
Delicious mini peppers filled 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 jalapenos
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the mini peppers in half and remove seeds.
- In a bowl, mix the nacho cheese sauce, shredded cheddar, diced jalapenos, garlic powder, and salt.
- Stuff each pepper half with the cheese mixture.
- Place stuffed peppers on a baking sheet and drizzle with olive oil.
- Bake for 15-20 minutes until cheese is bubbly.
- Serve warm.
Notes
- Use any cheese sauce you prefer.
- Add more jalapenos for extra heat.
- Great as a party appetizer.
Nutrition
- Serving Size: 1 pepper
- Calories: 80
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Nacho Cheese Stuffed Mini Peppers