Description
Delicious mini peppers filled with creamy nacho cheese.
Ingredients
Scale
- 12 mini sweet peppers
- 1 cup nacho cheese sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced jalapeños
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the mini peppers and remove the seeds.
- In a bowl, mix nacho cheese sauce, cheddar cheese, jalapeños, garlic powder, and onion powder.
- Stuff each pepper with the cheese mixture.
- Place stuffed peppers on a baking tray.
- Bake for 15-20 minutes until the peppers are tender and cheese is bubbly.
- Serve warm.
Notes
- Choose colorful mini peppers for a vibrant dish.
- Adjust jalapeño quantity based on your spice preference.
- Can be made ahead and reheated.
Nutrition
- Serving Size: 1 pepper
- Calories: 80
- Sugar: 2g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Nacho Cheese Stuffed Mini Peppers