Sweet & Tangy Cream Cheese Stuffed Mini Peppers Recipe

Colorful mini peppers burst with creamy cheese goodness in this irresistible appetizer that promises to delight every palate.

These bite-sized gems pack a flavor punch that will have guests asking for the recipe.

Soft cream cheese blends perfectly with herbs and spices, creating a tantalizing filling inside each vibrant pepper.

The simple yet elegant approach makes these stuffed peppers a crowd-pleasing snack for any occasion.

Quick to prepare and even faster to disappear, these mini peppers offer a delectable combination of crunch and smoothness.

Serve them at parties, game nights, or enjoy as a satisfying afternoon treat that showcases your culinary creativity.

You’ll want to make a double batch because these little peppers vanish in moments.

Storage Tips for Mini Stuffed Peppers

• Store leftovers in an airtight container and keep in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent condensation.
• Carefully place stuffed peppers in a freezer-safe container with parchment paper between layers. Freeze for up to 1 month. Avoid freezing as the pepper texture may change.
• Preheat oven to 350°F. Spread peppers on a baking sheet and warm for 8-10 minutes until heated through. Cover with foil to prevent excessive browning.
• Reheat on medium power for 30-45 seconds. Check temperature and add 15-second intervals if needed. Be cautious to avoid rubbery pepper texture.

What Goes Well With Stuffed Mini Peppers

• Flavor-Boosting Wine Pairing: Select a crisp, light-bodied white wine like Sauvignon Blanc or Pinot Grigio to complement the creamy, tangy cream cheese and balance the peppers' mild heat.
• Complementary Beverage Companion: Grab a cold, refreshing craft beer with citrus or wheat notes that will cut through the richness of the cheese and enhance the peppers' brightness.
• Perfect Appetizer Partner: Serve alongside a simple charcuterie board featuring mild salami, aged gouda, and some green olives to create a balanced and elegant small plate experience.
• Texture-Enhancing Side: Add a light mixed green salad with a zesty vinaigrette to provide a fresh, crunchy contrast to the soft, cheesy stuffed peppers.

Mini Pepper Recipe Variations You’ll Like

• Vegan Pepper Poppers: Replace cream cheese with cashew cream cheese and use nutritional yeast instead of cheddar for a dairy-free alternative that maintains rich, creamy flavor.
• Low-Carb Keto Stuffed Peppers: Swap cheddar for full-fat cream cheese and add crispy bacon bits for extra protein and crunch, keeping the recipe ketogenic-friendly.
• Spicy Southwest Style: Mix in diced jalapeños, swap chives for cilantro, and add a pinch of cumin to the cream cheese filling for a zesty Mexican-inspired version that brings extra heat.
• Herb Garden Variation: Incorporate fresh herbs like dill, parsley, and thyme into the cream cheese mixture to create a Mediterranean-inspired stuffed pepper that feels light and fresh.

FAQs

• Are mini peppers the same as bell peppers?

Mini peppers are smaller, sweeter versions of bell peppers. They’re typically more compact, have thinner walls, and come in red, yellow, and orange colors. They’re perfect for bite-sized appetizers and have a milder, slightly sweeter flavor compared to regular bell peppers.

• Can I use different types of cheese in this recipe?

Absolutely! While the recipe calls for cream cheese and cheddar, you can experiment with other cheeses like goat cheese, monterey jack, or even a soft blue cheese. Just ensure the cheese melts well and complements the mild pepper flavor.

• Is this recipe suitable for vegetarians?

Yes, this cream cheese stuffed mini peppers recipe is vegetarian-friendly. It contains dairy products but no meat. If you want to make it completely vegetarian, ensure you’re using vegetarian-friendly cheeses that don’t contain animal rennet.

• How do I prevent the peppers from becoming too soggy when baking?

To keep the peppers crisp, don’t overfill them with cheese mixture, bake at a high temperature (425°F), and avoid leaving them in the oven too long. Aim for about 15 minutes or until the cheese is just melted and slightly golden, maintaining the peppers’ slight crunch.

Why Cream Cheese Mini Peppers Are a Must-Try

• These bite-sized treats are ideal for gatherings, game days, or casual get-togethers, offering a crowd-pleasing snack that's both elegant and easy to eat.
• Packed with colorful mini peppers and creamy cheese, this recipe delivers a nutritious and delightful combination that satisfies both health-conscious and comfort food lovers.
• Easily adapt the filling with different cheeses, herbs, or spices to match your taste preferences or dietary needs, making it a flexible recipe for any occasion.

Cream Cheese Stuffed Mini Pepper Ingredients

• Mini Peppers: Sweet and colorful peppers perfect for stuffing and creating a bite-sized appetizer.

• Cream Cheese: Soft and creamy base that provides a rich and smooth texture to the filling.
• Cheddar Cheese: Sharp cheese that adds depth of flavor and a slight tangy note to the mixture.

• Chives, Salt, Pepper: Classic seasonings that enhance the overall taste of the cream cheese mixture and provide a fresh, light touch to the final dish.
• Parchment Paper: Non-stick surface that helps prevent the peppers from sticking to the baking sheet and makes cleanup easier.

How to Make Stuffed Mini Peppers

Step 1: Prepare Oven and Peppers

Crank up the oven to 425°F and grab a baking sheet.

Line it with parchment paper for easy cleanup.

Grab your mini peppers and slice them in half lengthwise.

Remove seeds carefully using a small spoon or your fingers, keeping the pepper shape intact.

Step 2: Create Creamy Filling

• Softened cream cheese
• Grated cheddar cheese
• Chopped chives
• Salt
• Black pepper

Mix everything thoroughly using a sturdy spoon until well blended.

Taste and adjust seasonings if needed, being mindful of the cheese’s natural saltiness.

Step 3: Stuff the Peppers

Carefully spoon the cheese mixture into each pepper half.

Fill them generously but not overflowing.

The goal is a neat, compact filling that stays put during baking.

Avoid mounding the cheese too high to prevent messy overflow.

Step 4: Bake to Perfection

Arrange stuffed peppers on the prepared baking sheet.

Slide into the preheated oven and bake for 15 minutes.

• Cheese becomes hot and slightly golden
• Peppers remain slightly crisp
• Filling is thoroughly heated

Step 5: Serve and Garnish

Remove peppers from the oven and transfer to a serving platter.

Sprinkle extra chives on top for a fresh touch.

Serve warm for the best flavor and texture.

These make great appetizers or party snacks that can be enjoyed immediately or even chilled the next day.

Pro Tip: These stuffed peppers are versatile and can be a crowd-pleasing starter or side dish that looks impressive but takes minimal effort to prepare.

Mini Pepper Tips and Tricks

• Soften cream cheese at room temperature for 30 minutes before mixing to ensure smooth, lump-free filling.
• Use a sharp paring knife when cutting peppers to create clean, even halves that hold the cheese mixture perfectly.
• Taste the cheese mixture before stuffing and adjust salt levels carefully, remembering that cheddar adds natural saltiness to the recipe.
• Watch peppers closely during the last few minutes of baking to maintain a slight crunch while achieving melted, golden cheese topping.
• Experiment with different cheese varieties like goat cheese or pepper jack for unique flavor variations that keep the dish exciting.

Cream Cheese Stuffed Mini Peppers Recipe

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4.9 from 24 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Colorful mini peppers nestled with creamy cheese create a perfect party appetizer. These zesty bites blend rich cream cheese with herbs, offering quick, delightful flavor you’ll crave at every gathering.

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Ingredients

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Main Ingredients:

• 1 lb (453 g) mini sweet peppers
• 8 ounces (226 g) cream cheese (softened)
• 3/4 cup (85 g) cheddar cheese (grated)

Seasoning Ingredients:

• 2 tablespoons chives (more for garnish, or use minced green onion)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

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Instructions

1. Preheat the oven to 425°F and prepare baking sheets with parchment paper. Carefully halve mini peppers lengthwise, thoroughly removing seeds using a small spoon or fingertips.
2. In a mixing bowl, blend softened cream cheese with cheddar, chives, salt, and pepper until uniformly combined. Taste and adjust seasoning, being mindful of the cheddar’s inherent saltiness.
3. Gently fill each pepper half with cream cheese mixture, ensuring a level fill without overflowing. Aim for a neat, contained stuffing that won’t spill during baking.
4. Arrange stuffed peppers on prepared baking sheets, maintaining slight separation between each piece. Bake for 15 minutes, monitoring until cheese becomes hot and develops a light golden hue. The peppers should retain a slight crispness while the filling becomes thoroughly heated.
5. Remove from oven and transfer to a serving platter. Garnish with additional fresh chives for visual appeal and enhanced flavor. Serve immediately while warm, though they can also be enjoyed at room temperature or chilled.

Notes

• Use mini peppers with uniform size for consistent cooking and even filling distribution.
• Pat peppers dry after seeding to prevent excess moisture during baking, ensuring crisp texture.
• Soften cream cheese at room temperature for smoother, easier mixing and better blending with other ingredients.
• For a low-carb option, replace cream cheese with herbed goat cheese or dairy-free alternatives.
• Prevent cheese from burning by covering peppers with foil if they brown too quickly during baking.
• Prepare filling ahead of time and refrigerate for quick assembly when entertaining guests.
• Add protein by mixing in cooked crumbled bacon, shredded chicken, or diced ham into cream cheese mixture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 164
• Sugar: 2 g
• Sodium: 220 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 30 mg