Cream Cheese Stuffed Mini Peppers
Bright, creamy, and bursting with flavor — these Cream Cheese Stuffed Mini Peppers are the ultimate easy appetizer or snack! With sweet mini peppers filled with a smooth, cheesy blend and your favorite seasonings, they’re colorful, healthy, and ready in minutes. Serve them cold or baked for a crowd-pleasing bite everyone will love!
Ingredients
- Main Ingredients:
- 12 –15 mini sweet peppers mixed colors
- 8 oz 225 g cream cheese, softened
- ½ cup shredded cheddar mozzarella, or pepper jack
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- 1 tbsp fresh herbs parsley, chives, or dill, chopped
- Optional Add-Ins:
- Finely chopped jalapeños for spice
- Everything bagel seasoning for crunch
- Sun-dried tomatoes or olives for a Mediterranean twist
Instructions
- Step 1 – Prep the Peppers:
- Wash and slice mini peppers lengthwise. Remove seeds and ribs to form small “boats.”
- Step 2 – Make the Filling:
- In a bowl, mix softened cream cheese, shredded cheese, garlic powder, onion powder, salt, pepper, and herbs until smooth.
- Step 3 – Fill the Peppers:
- Spoon or pipe the filling into each pepper half. Don’t overfill — a little mound looks neat and appetizing.
- Step 4 – Serve Cold or Baked:
- Cold: Chill for 30 minutes before serving.
- Baked: Bake at 375°F (190°C) for 10–12 minutes until slightly golden and bubbly.
- Step 5 – Garnish & Serve:
- Top with extra herbs, seasoning, or crushed nuts. Arrange on a platter and enjoy!
Notes
- Use softened cream cheese for a smooth, creamy texture.
- Avoid overbaking — peppers should stay slightly crisp.
- Add flavors gradually to balance spice and salt.
- Garnish just before serving for a fresh, colorful look.