Cream Cheese Stuffed Mini Peppers

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

1. Preheat oven to 400°F if baking.
2. Slice mini peppers in half lengthwise and remove seeds.
3. In a bowl, combine cream cheese, cheddar, garlic, chives, salt, and pepper. Mix until smooth.
4. Fill each pepper half with the cheese mixture using a spoon or piping bag.
5. 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.
6. 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.

Are they gluten-free?

Yes—just ensure any added seasonings or cheeses are gluten-free.

What dips go well with them?

Try ranch, garlic aioli, spicy yogurt dip, or hummus.

Conclusion

Cream Cheese Stuffed Mini Peppers are the perfect combination of creamy, crunchy, and colorful. Whether you serve them chilled or warm, they’re quick to make, endlessly customizable, and guaranteed to be a hit at any gathering or as a quick snack.

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