“Delicious Mexican Gluten-Free Snack: Cheesy Chipotle Stuffed Mini Bell Peppers”

Allergens

Dairy (Cheese), Nightshade Vegetables (Bell Peppers and Chipotle in Adobo Sauce)

Ingredients

• 12 Mini Bell Peppers, assorted colors
• 8 oz Cream Cheese, softened
• 1 cup Shredded Mexican Blend Cheese
• 4 tbsp Chipotle in Adobo Sauce
• 2 tsp Freshly Chopped Cilantro
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• Salt and Pepper, to taste

Instructions

1. Preheat oven to 350°F (175°C).
2. Rinse and dry mini bell peppers, then cut in half lengthwise. Remove seeds and membranes.
3. In a medium bowl, mix cream cheese, shredded Mexican blend cheese, chipotle in adobo sauce, cilantro, garlic powder, onion powder, salt, and pepper until well combined.
4. Stuff each mini bell pepper half with the cheese mixture, pressing gently to ensure filling stays in place.
5. Arrange stuffed peppers on a baking sheet lined with parchment paper, and bake for 15 20 minutes or until cheese is melted and bubbly.
6. Remove from oven and let cool slightly before serving.

Chef’s Insight

The combination of creamy cheese and spicy chipotle in these stuffed peppers creates a perfect balance of flavors and textures that will satisfy any craving.

Notes

This recipe is perfect for gluten-free diets and those looking to avoid nightshades. The use of mini bell peppers makes this dish easy to prepare and a delightful snack or appetizer for any occasion.