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.
Cream Cheese Stuffed Mini Peppers
Ingredients
Method
- 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.
- To serve cold, refrigerate until ready to serve.
- To bake, place filled peppers on a baking sheet and bake for 10–15 minutes until cheese is warm and slightly melted.
- For air-fryer: Cook at 375°F for 6–8 minutes.
- Garnish with extra herbs or seasoning if desired. Serve immediately or refrigerate.
