Mini Pepper Poppers Recipe

Mini bell peppers: These are small, sweet peppers that come in a variety of colors. They add a vibrant and crunchy element to the dish.

Vegan cream cheese: A dairy-free alternative to traditional cream cheese, providing a creamy texture and rich flavor.

Chives: Fresh herbs that add a mild onion-like flavor and a pop of green color.

Garlic powder: A convenient way to add a subtle garlic flavor without the need for fresh garlic.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a hint of spice and depth to the cream cheese mixture.

When stuffing the mini bell peppers, use a small spoon or a piping bag to ensure an even and clean fill. This will help distribute the vegan cream cheese mixture uniformly and make the presentation more appealing. Additionally, for an extra layer of flavor, consider adding a sprinkle of nutritional yeast on top before baking to give a slight cheesy crust.

• mini bell peppers - Substitute with jalapeño peppers: For a spicier version, jalapeño peppers can be used. They provide a similar shape and can be easily stuffed.

• vegan cream cheese - Substitute with cashew cream: Cashew cream is a rich and creamy alternative that can be flavored similarly to vegan cream cheese.

• chopped chives - Substitute with green onions: Green onions offer a similar mild onion flavor and can be used in the same quantity.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic flavor compared to garlic powder.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with the saltiness, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can be used to provide a similar level of heat and spice.

• Allow the mini bell peppers to cool completely before storing. This prevents condensation from forming, which can make them soggy.
• Place the cooled mini pepper poppers in an airtight container. Layer them in a single layer to avoid squishing.
• If you need to stack them, place a sheet of parchment paper between the layers to keep them from sticking together.
• Store the container in the refrigerator. These delightful bites will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Arrange the stuffed peppers on a baking sheet in a single layer and freeze until solid, about 1-2 hours.
• Once frozen, transfer the mini pepper poppers to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the frozen mini bell peppers in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through and tender.
• Alternatively, you can reheat them in a microwave, but be aware that this might make them a bit softer than the oven method.
• Always check for any signs of spoilage before consuming, especially if stored for an extended period.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover mini bell peppers on a baking sheet. Cover them with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until they are heated through and the vegan cream cheese is warm and slightly melty.

• Microwave Method: Arrange the mini bell peppers on a microwave-safe plate. Cover them with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are warming evenly. Be cautious not to overheat, as the vegan cream cheese can become too soft.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the mini bell peppers in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give the peppers a slightly crispy exterior.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or cooking spray to the pan. Place the mini bell peppers in the skillet, cut side up. Cover with a lid and heat for about 5-7 minutes until warmed through, occasionally shaking the pan to prevent sticking.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the mini bell peppers on a toaster oven tray. Cover them with aluminum foil to keep them moist. Heat for about 10 minutes or until they are thoroughly warmed.

• Oven: Used to bake the stuffed mini bell peppers until they are tender.

• Mixing bowl: Used to combine the vegan cream cheese, chopped chives, garlic powder, salt, and black pepper.

• Baking sheet: Used to place the stuffed mini bell peppers on for baking.

• Knife: Used to halve and seed the mini bell peppers.

• Cutting board: Provides a safe surface to halve and seed the mini bell peppers.

• Measuring cups: Used to measure the vegan cream cheese.

• Measuring spoons: Used to measure the chopped chives, garlic powder, salt, and black pepper.

• Spatula: Used to mix the ingredients in the mixing bowl and to stuff the mini bell peppers with the cream cheese mixture.

• Oven mitts: Used to safely handle the hot baking sheet when removing it from the oven.

Prepare the filling in advance: Mix the vegan cream cheese, chopped chives, garlic powder, salt, and black pepper the night before and store in the fridge.

Use a piping bag: Transfer the cream cheese mixture into a piping bag for quick and easy stuffing of the mini bell peppers.

Pre-cut peppers: Halve and seed the mini bell peppers ahead of time and store them in an airtight container.

Batch baking: Double the recipe and bake all at once, then store leftovers for quick snacks.