Cream Cheese Stuffed Mini Peppers

Cream Cheese Stuffed Mini Peppers are a vibrant and irresistibly creamy snack that delivers a perfect combination of crunch and smoothness in every bite. Whether you’re entertaining guests, prepping a quick appetizer, or looking for a colorful addition to your snack board, these bite-sized beauties check all the boxes. The sweet, juicy crunch of mini bell peppers pairs wonderfully with the rich, tangy filling made from seasoned cream cheese and herbs, creating a simple yet sophisticated flavor.

What makes this dish shine is how effortlessly it comes together with minimal ingredients and prep time. It’s low-carb, vegetarian-friendly, and endlessly customizable—great for holiday spreads, picnic baskets, or meal prep. These peppers are just as delightful cold as they are warm, offering flexibility for any gathering or snacking situation.

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Ingredients for this Cream Cheese Stuffed Mini Peppers Recipe

• 12–15 mini sweet peppers, halved and deseeded
• 8 oz (225g) cream cheese, softened
• 1/2 cup shredded cheddar or mozzarella (optional for extra richness)
• 1 garlic clove, minced
• 1 tsp onion powder
• 1 tbsp fresh parsley or chives, finely chopped
• Salt and black pepper to taste
• Optional: a pinch of red pepper flakes for heat or a drizzle of honey for sweetness

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Step 1: Prepare the Mini Peppers

Start by washing the mini sweet peppers thoroughly. Slice each pepper in half lengthwise and remove the seeds and membranes using a small spoon or your fingers. Pat them dry with a paper towel to help the filling adhere better.

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Step 2: Make the Cream Cheese Filling

In a medium mixing bowl, add the softened cream cheese, shredded cheddar or mozzarella (if using), minced garlic, onion powder, and chopped fresh herbs. Season with salt, black pepper, and red pepper flakes if desired. Mix everything until it’s smooth and well combined.

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Step 3: Stuff the Peppers

Using a spoon or piping bag, fill each pepper half generously with the cream cheese mixture. Smooth the top with the back of a spoon or a butter knife for a neat finish.

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Step 4: Optional Baking (If You Prefer Warm)

Preheat your oven to 375°F (190°C). Arrange the stuffed peppers on a baking sheet lined with parchment paper. Bake for 12–15 minutes, or until the tops are slightly golden and the peppers are tender. This step is optional—these peppers are just as delicious served cold!

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Step 5: Serve and Garnish

Once done, transfer the peppers to a serving platter. Garnish with a sprinkle of fresh herbs or a light drizzle of honey for a sweet-savory contrast. Serve immediately or chill for later.

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Estimated Nutrition (Per 2 stuffed pepper halves)

• Calories: ~90 kcal
• Protein: 2.5 g
• Fat: 7.5 g
• Carbohydrates: 4 g
• Sugar: 2 g
• Fiber: 1 g
• Sodium: 120 mg
• Cholesterol: 20 mg

Nutritional values may vary slightly depending on the brand of ingredients used and optional additions like cheese or honey.

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Frequently Asked Questions

1. Can I make these ahead of time?

Yes, you can prepare and stuff the peppers a day in advance. Store them in the fridge and bake or serve cold when needed.

2. Can I use a flavored cream cheese?

Absolutely! Garlic herb, chive, or jalapeño cream cheese can add an exciting twist.

3. Are these mini peppers spicy?

Nope. Mini sweet peppers are mild and sweet, not spicy—great for kids and spice-sensitive guests.

4. Can I make these vegan?

Yes, just use a plant-based cream cheese and skip or replace the shredded cheese with a dairy-free version.

5. Can I serve these cold?

Definitely! They’re just as tasty cold, making them perfect for buffets or lunchboxes.

6. What other toppings go well with them?

Try crushed nuts, crumbled bacon, panko breadcrumbs, or even a drizzle of balsamic glaze.

7. Can I use bell peppers instead of mini ones?

You can, but slice the bell peppers into smaller strips or boats to keep them appetizer-sized.

8. How do I add more heat?

Mix in some diced jalapeños, hot sauce, or red pepper flakes into the filling for a spicy kick.

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