Cream Cheese Stuffed Mini Peppers Recipe

Who else loves a quick, flavorful appetizer that looks as good as it tastes? Cream cheese stuffed mini peppers are the perfect finger food that delivers a pop of color and a burst of cheesy goodness in every bite. Whether you’re hosting a small gathering, prepping for a potluck, or just looking for an easy snack to enjoy at home, these stuffed peppers hit the spot every time. They’re so simple to whip up, yet they never fail to impress—plus, there’s minimal cleanup. Let’s be honest, isn’t that always a bonus?

I can’t remember exactly when I fell in love with mini peppers, but I do recall the first time I made this specific recipe. It was one of those last-minute “I need to bring something to the party” moments. I spotted a bag of mini sweet peppers in my fridge, had a block of cream cheese that was begging to be used, and voilà—these stuffed mini peppers were born. I’ve been tweaking the recipe ever since, but one thing remains the same: they disappear fast!

this RECIPE

A snack with versatility and flair

These mini peppers are not only a fantastic appetizer, but they’re also incredibly adaptable. You can customize the filling to suit your taste (or what you have on hand) and make it your own. The combination of softened cream cheese, sharp cheddar, and the subtle sweetness of mini peppers creates a creamy, satisfying bite that’s not too rich but still totally indulgent. The great part is, they’re not heavy like other cheesy snacks might be, so they make a wonderful light bite that won’t leave you feeling overly stuffed.

The story behind stuffed peppers

While stuffed peppers have been around for ages (with roots in various cuisines), these bite-sized mini versions have become quite popular in recent years. Traditionally, stuffed peppers are often large bell peppers filled with a variety of ingredients, ranging from meats and grains to cheeses and veggies. These mini peppers take the same concept but condense it into a smaller, snackable package. What’s fun about them is that they highlight the natural sweetness of the pepper without overpowering it. The contrast of the slightly tangy cream cheese and sharp cheddar with the sweet, roasted pepper is a perfect balance.

Let’s talk ingredients: making the magic happen

Mini sweet peppers

The star of the show here, mini sweet peppers bring vibrant color and a natural sweetness to the dish. When roasted, their flavor becomes even sweeter and slightly caramelized. If you can’t find mini peppers, you can always substitute with regular bell peppers cut into smaller pieces. Just note that the cooking time might need a slight adjustment. Pro tip: when choosing your peppers, go for firm ones with smooth skin—they’ll hold up better during baking.

Cream cheese

This is the creamy base of the filling, adding a lovely richness that complements the peppers. For a lighter version, you can use low-fat or whipped cream cheese. Make sure the cream cheese is softened before mixing so that it blends smoothly with the other ingredients. I’ve tried making it with flavored cream cheeses like garlic herb, and they add a nice twist!

Cheddar cheese

Cheddar adds sharpness and depth to the creamy filling. I love using extra-sharp cheddar because it cuts through the richness of the cream cheese. You can swap in other cheeses like mozzarella for a milder taste, or even pepper jack if you’re looking for a bit of heat. Grating your own cheese is best, as pre-shredded varieties don’t melt as smoothly.

Chives

Fresh chives add a pop of freshness and a mild onion-like flavor that brightens up the filling. If you’re out of chives, green onions work just as well, though they might add a slightly stronger taste. If you really want to mix things up, fresh parsley or even a bit of cilantro can be used for a different flavor profile.

Salt and black pepper

A little seasoning goes a long way here. The salt helps to enhance the flavors of the cheese and peppers, while the pepper adds just a hint of spice. Don’t overdo it with the salt though—cheese is naturally salty, so a small amount is all you need.

Kitchen gear: what you need (and what you can totally skip)

You won’t need much to make these little gems, but having the right tools will definitely make the process easier. I always grab my trusty baking sheets and line them with parchment paper to avoid a sticky situation (trust me, baked cheese can be a pain to scrub off). A good mixing bowl is essential for blending the filling evenly, and I like using a small spoon or a piping bag to fill the peppers with precision. If you don’t have a piping bag, a small ziplock with the corner snipped off works just as well. And finally, a spatula is perfect for smoothing the filling into each pepper half.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Preheat and prep

Preheat your oven to 425°F (220°C). While the oven heats up, grab your mini peppers and slice them in half lengthwise. I learned the hard way that cutting them the wrong way can make filling tricky, so lengthwise is key! Remove the seeds and any white membranes inside the peppers—they can be a bit bitter if left in.

Mix it up

In a medium-sized bowl, combine the softened cream cheese, grated cheddar, chives, salt, and pepper. Mix everything together until well combined. I find that using a fork works best for breaking up the cheese and blending it all together smoothly. If you’re feeling fancy, you can throw in a pinch of garlic powder or a dash of paprika for a little extra flavor.

Fill and bake

Now for the fun part! Using a small spoon, fill each pepper half with the cheese mixture. You don’t want to overstuff them—just a nice, even layer across the top. Arrange them on your lined baking sheet and pop them in the oven. Bake for 15 minutes or until the cheese is melted and bubbly, and the peppers have softened slightly.

Garnish and serve

Once they’re out of the oven, transfer the peppers to a serving platter and sprinkle with a little extra chives for a fresh, colorful garnish. Serve them warm, and watch them disappear!

Variations and adaptations: get creative!

The beauty of this recipe is that it’s so easy to tweak to your liking. Here are a few of my favorite variations:

• Make it spicy: Add some heat by mixing in diced jalapeños or using a spicy cheese like pepper jack. You can even drizzle a bit of hot sauce over the top before serving.
• Vegan option: Swap the cream cheese and cheddar for dairy-free alternatives. There are some great plant-based cream cheese and shredded cheese options available that work wonderfully in this recipe.
• Add crunch: For a little texture, mix some crushed nuts (like almonds or pecans) into the cheese filling or sprinkle some breadcrumbs on top before baking.
• Herb it up: Experiment with different herbs like thyme or oregano for a more Mediterranean twist. I’ve also tried adding a little basil, and it adds a lovely fragrant note to the dish.

Presentation ideas for a dinner party

If you’re serving these at a dinner party, presentation is key! Arrange the peppers in a circular pattern on a large platter, alternating the colors for a vibrant, eye-catching display. For an extra touch, garnish with some fresh parsley or cilantro, and place a small bowl of dip (like ranch or a yogurt-based dip) in the center for people to enjoy alongside the peppers.

drink pairings

Looking for the perfect beverage to pair with these creamy stuffed mini peppers? You’ve got plenty of delicious options:

• Sparkling water with citrus: The light bubbles and hint of lemon or lime can balance the richness of the cheese without overpowering the flavors.
• Iced herbal tea: Something like a mint or chamomile iced tea offers a refreshing contrast to the savory filling.
• Cucumber lemonade: For a fun twist, try serving these peppers with cucumber lemonade—it’s light, refreshing, and pairs wonderfully with the creamy filling.

Storage and reheating tips

Got leftovers? No problem! Store the cooled peppers in an airtight container in the fridge for up to 3 days. To reheat, just pop them in a 350°F (175°C) oven for about 10 minutes, or until warmed through. You can also reheat them in the microwave, but they might lose some of their crispiness.

Adjusting for different serving sizes

If you’re cooking for a crowd, this recipe is easy to scale up. Simply double or triple the ingredients and use multiple baking sheets to accommodate all the peppers. Just make sure not to overcrowd the pans, as you want the peppers to bake evenly. On the flip side, if you’re just making these for a snack, halving the recipe works perfectly too.

Wrapping it all up

I hope you give these cream cheese stuffed mini peppers a try! They’re a delightful, colorful appetizer that’s simple to make but always feels special. Whether you follow the recipe exactly or put your own spin on it, you really can’t go wrong. Just be prepared—once you start eating them, it’s hard to stop!

Frequently asked questions

Can I make these ahead of time?
Yes! You can prepare the peppers and filling a few hours ahead of time. Just store them in the fridge and pop them in the oven right before serving.

Can I freeze stuffed mini peppers?
I wouldn’t recommend freezing these. The texture of the peppers and cream cheese doesn’t hold up well after thawing.

Can I use a different type of cheese?
Absolutely! Feel free to substitute any melty cheese like mozzarella, gouda, or even a spicy pepper jack.

How can I make these gluten-free?
Good news—they’re already gluten-free! Just be mindful of any additional ingredients you might add, like breadcrumbs.

What’s the best way to soften cream cheese quickly?
If you’re short on time, you can soften cream cheese by microwaving it in 15-second intervals until it’s soft but not melted.

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