Cream Cheese Stuffed Mini Peppers
Mini sweet peppers stuffed with a creamy, tangy mixture of cream cheese and herbs—perfect as a colorful appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (+ optional chill)
- Yield: 24–30 stuffed pepper halves 1x
- Category: Appetizer / Snack
- Method: No-cook
- Cuisine: American / Fusion
- Diet: Vegetarian
Ingredients
Scale
- 12–15 mini sweet peppers
- 8 oz (225 g) cream cheese, softened
- 2 tbsp sour cream or Greek yogurt
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley or cilantro, chopped
- 1 garlic clove, minced (optional)
- ½ tsp lemon zest
- Salt & pepper, to taste
- Optional topping: crispy bacon bits or smoked paprika
Instructions
- Wash and halve the mini peppers lengthwise; remove seeds and membranes.
- In a bowl, combine softened cream cheese, sour cream or yogurt, chopped chives and parsley, garlic (if using), lemon zest, salt, and pepper until smooth.
- Use a spoon or piping bag to fill each pepper half with the cream cheese mixture.
- Arrange stuffed peppers on a serving platter.
- Sprinkle with optional toppings like bacon bits or a dusting of smoked paprika.
- Serve immediately, or chill for 30 minutes to let flavors meld.
- Store leftovers covered in the fridge and consume within 2 days.
Notes
- For added crunch, stir in finely chopped celery or walnuts.
- Make them spicy by mixing in a pinch of cayenne or chopped jalapeño.
- Use dairy-free cream cheese and yogurt to make vegan-friendly.
- Prepare filling ahead and stuff just before serving to keep peppers crisp.
- These are great served with crackers or as part of a veggie tray.
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 80 kcal
- Sugar: 2 g
- Sodium: 140 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Find it online: https://ukfinda.com/cream-cheese-stuffed-mini-peppers/