Cream Cheese Stuffed Mini Peppers are a colorful and flavorful bite-sized snack or appetizer. Sweet mini bell peppers are halved and filled with a creamy, cheesy mixture, making them perfect for entertaining, snacking, or adding to lunchboxes. Serve them chilled for a refreshing crunch or bake until warm and melty.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Naturally low-carb and gluten-free
- Sweet, creamy, and full of flavor
- Customizable with herbs, spices, or protein
- Perfect for parties, potlucks, or meal prep
- Great hot or cold
- Fun for kids and adults alike
- No fancy equipment needed
- Make-ahead friendly
- Visually vibrant and appealing
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Mini sweet peppers, halved and seeded
- Cream cheese, softened
- Shredded cheddar cheese (or your favorite cheese)
- Garlic powder or fresh minced garlic
- Chopped chives or green onions
- Salt and pepper
- Optional: bacon bits, everything bagel seasoning, hot sauce, herbs
directions
- Preheat oven to 400°F if baking.
- Slice mini peppers in half lengthwise and remove seeds.
- In a bowl, combine cream cheese, cheddar, garlic, chives, salt, and pepper. Mix until smooth.
- Fill each pepper half with the cheese mixture using a spoon or piping bag.
- Serve cold, or:
- Oven: Bake for 10–15 minutes until cheese is warm and slightly melted.
- Air-fryer: Cook at 375°F for 6–8 minutes.
- Garnish with extra herbs or seasoning if desired. Serve immediately or refrigerate.
Servings and timing
- Servings: About 24 halves (12 whole peppers)
- Prep time: 10–15 minutes
- Cook time: 10–15 minutes (optional)
- Total time: 20–25 minutes
Variations
- Everything bagel style with seasoning blend
- Add bacon bits or sausage for extra protein
- Use goat cheese, feta, or pepper jack for different flavors
- Mix in fresh herbs like parsley, dill, or basil
- Add a kick with hot sauce or cayenne pepper
- Make them dairy-free with vegan cream cheese
- Use a piping bag for neater, party-ready presentation
- Top with breadcrumbs before baking for a crunchy finish
- Mix in roasted garlic for deeper flavor
- Create a Greek version with olives and feta
storage/reheating
- Store in an airtight container in the fridge for up to 5 days
- Not ideal for freezing (peppers lose texture)
- Reheat in oven or air fryer at 350°F for 3–5 minutes
- Can be made ahead and served cold or baked when ready
FAQs
What peppers work best?
Mini sweet peppers are ideal—naturally sweet, colorful, and perfectly sized for stuffing.
Can I serve them cold?
Yes, they’re delicious cold—fresh, crunchy, and great for warm weather or quick snacking.
Do I have to bake them?
No, they’re great cold, but baking makes them warm and melty.
Are they keto-friendly?
Yes, they’re low in carbs and high in fat, perfect for a keto diet.
Can I make them ahead?
Definitely. Prep them and store covered in the fridge. Bake or serve cold as needed.
What cheeses can I use?
Any soft or shreddable cheese like cheddar, mozzarella, goat cheese, or pepper jack.
How do I make them spicy?
Add hot sauce, chopped jalapeños, or a dash of cayenne to the filling.
Can I use full-size bell peppers?
Yes, just quarter them or slice into manageable pieces for filling.
