Preheat oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, add buttermilk, mayonnaise, ranch seasoning and Italian seasoning and whisk to combine.
⅓ cup buttermilk, ⅓ cup mayonnaise, 2 teaspoons ranch seasoning, 1½ teaspoons Italian seasoning
Add chopped peppers, olives and shredded cheese to the buttermilk mixture and stir to combine.
¼ cup red pepper,, ⅓ cup kalamata olives,, ¾ cup shredded Monterey Jack cheese, ¼ cup shredded cheddar cheese
Place one tablespoon of filling in each phyllo cup and place on prepared pan. Bake for 15-20 minutes or until heated through.
30 mini phyllo cups
Notes
Tips for best results✘ Keep the shells frozen until 30 minutes before filling for the freshest flavor.✘ Use ranch seasoning, not ranch dressing. The added liquid will make the filling too wet and result in soggy shells✘ Shred your own cheese for the best flavor. The short time it takes to shred the cheese is worth it. (But pre-shredded cheese will still work.)✘ Cool baked phyllo cups on a wire rack to let air circulate around the entire cup to prevent soggy shells.Recipe Shortcuts & Substitutions:✔️ Don't want to shred your own cheese? Use pre-shredded cheese from the dairy aisle.✔️ Short on time? Buy chopped red pepper and green onions from the produce section of the grocery store.✔️ Make the filling ahead of time and store it in the refrigerator until you are ready to fill the shells and bake.✔️ Want more protein? Add ½ cup of cooked and crumbled Italian Sausage to the filling mix.✔️ Don't have Monterey Jack cheese? You can use all cheddar cheese or sub in mozzarella in its place.