These stuffed peppers are cheesy, smoky, and just the right amount of spicy. Made in a skillet with zero oven time, they’re the perfect quick snack, appetizer, or side dish.
1. Prep the Skillet & Peppers
Preheat a cast iron skillet over medium heat. Slice the peppers and jalapeños lengthwise and remove the seeds. Brush each half with olive oil to help them char and soften.
2. Make the Filling
In a bowl, mix together cream cheese, shredded cheese, zucchini, cilantro, onion powder, garlic powder, smoked paprika, cumin, salt, and pepper until well combined.
3. Fill & Cook
Press the cream cheese mixture into each pepper half. Then, place the stuffed peppers cut side up in the hot skillet. Cover and cook for about 8 minutes, or until the cheese is melted and the peppers are tender.
4. Cool & Serve
Remove from heat and let cool slightly. Serve warm—perfect for snacking, topping bowls, or adding to a platter.
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