These Party Peppers Stuffed With Jasmine Rice make the perfect finger food for any party. Made with cream cheese, Cheddar, lemon juice, a touch of paprika and garlic they’ll disappear in a flash.
These baked and stuffed mini peppers are the perfect appetizer to get any party started. Make them for your next family reunion, gathering with friends or for your next office party. Trust us, they’re bound to make an impression!
Preheat oven to 400˚F. Prepare rice according to package directions. Let cool completely.
In a large mixing bowl, stir together cream cheese, lemon juice, garlic, paprika, salt and pepper until smooth. Stir in rice, 1/2 cup of Cheddar and chives.
Stuff rice mixture into each mini pepper half. Arrange on a parchment paper-lined baking sheet. Sprinkle remaining Cheddar over the top; drizzle with olive oil.
Bake for 10 to 15 minutes, or until the filling is golden and the peppers are tender. Sprinkle with green onions.
For spicier, baked jalapeño poppers, substitute jalapeño peppers for the mini peppers.
Bring on the snacks! A party isn’t complete without them. Perfect for satisfying a hungry crowd, these easy-to-eat stuffed peppers are the ideal finger food for large groups. Savory, cheesy, crunchy bites — they can’t be beat!
Similar to jalapeño poppers, these stuffed mini peppers are just as savory — minus the spiciness. They are stuffed with Cheddar, cream cheese, a bit of paprika and garlic, giving you a perfect combination of fresh, creamy and lively flavors.
Best of all, they’re also filling! They’re made with enough jasmine rice to hold your guests over until the next round of apps appears. With a 20-minute prep and 20-minute cook time, this recipe is perfect to start the morning of a big event. Pair with a delicious Buffalo Cauliflower Casserole and you’re set!