Name: Cream Cheese Stuffed Mini Peppers Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb mini sweet peppers, cut lengthwise and seeds removed; 8 oz cream cheese, softened; 3/4 cup cheddar cheese, grated; 2 tablespoons chives, more for garnish, or minced green onion; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper

Jump to Recipe· 4.8 from 10 reviews

If you’re looking for a snack that’s as colorful as it is delicious, you’re going to love this Cream Cheese Stuffed Mini Peppers Recipe. I first stumbled on this one during a casual get-together, and it instantly became a crowd-pleaser. These little peppers are sweet, juicy, and perfectly sized for a bite or two, while the rich, creamy filling makes every mouthful totally irresistible. Trust me, once you try these, they’ll quickly become one of your go-to appetizers or party snacks.

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Why This Recipe Works

Simplicity: With just a handful of ingredients, this recipe is easy enough for beginners but tasty enough for seasoned cooks.
Balanced Flavors: The sweetness of the mini peppers paired with creamy, sharp cheddar creates a beautiful harmony.
Versatility: You can customize the filling and serving style to match any occasion or taste preference.
Quick Prep & Cook Time: Ready in just about 25 minutes, making it a perfect last-minute appetizer or snack.

Cream Cheese Stuffed Mini Peppers, Stuffed Mini Peppers appetizer, printable mini peppers recipe, easy party snacks, healthy stuffed pepper bites - A metal tray is full of many halved mini bell peppers in red, orange, and yellow colors. Each pepper half is filled with a creamy white mixture topped with melted light brown cheese and small green herb pieces scattered on top. The tray is placed on a light cream-colored textured cloth with a white marbled surface underneath. Small green herb pieces are also sprinkled around the tray. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Cream Cheese Stuffed Mini Peppers Recipe uses fresh, simple ingredients that come together perfectly. Each ingredient contributes a flavor or texture dimension that keeps every bite interesting and satisfying. Plus, shopping for these is a breeze, and most are pantry staples—or at least easy to find in any grocery store.

Mini sweet peppers: These are the stars of the show—sweet, crisp, and perfectly sized for stuffing. Look for firm, bright peppers without wrinkles.
Cream cheese: Soft and smooth, it creates a creamy base for the filling. Make sure it’s softened before mixing to avoid lumps.
Cheddar cheese: Adds a sharp, savory hit that complements the mild cream cheese. Freshly grated is always best.
Chives (or green onions): Provide a mild onion flavor and a bit of freshness that cuts through the richness.
Salt and pepper: Simple seasonings that bring everything together and enhance the flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Cream Cheese Stuffed Mini Peppers Recipe is how easy it is to make your own. Over time, I’ve experimented with different cheeses, herbs, and even spices to suit whatever mood or occasion I have in mind.

Variation: Sometimes, I add a little crumbled bacon or diced jalapeño for a smoky or spicy kick—both add great texture and flavor!
Herb swaps: Instead of chives, fresh dill or basil works wonders if you want to freshen things up seasonally.
Dietary adjustments: For a lighter version, you can swap cream cheese with a Greek yogurt-based cheese or use a dairy-free alternative if needed.
Make it fancy: Sprinkle smoked paprika or a tiny drizzle of honey on top before baking for a unique twist.

Step-by-Step: How I Make Cream Cheese Stuffed Mini Peppers Recipe

Step 1: Prepare and Preheat

First things first, I preheat my oven to 425°F (that’s about 220°C) and line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze. As that heats, I cut the mini sweet peppers lengthwise and carefully remove the seeds. Getting rid of all seeds ensures each pepper is perfectly ready to hold the creamy filling.

Step 2: Mix the Filling

I put softened cream cheese into a mixing bowl—pro tip: soften it by microwaving for 10-15 seconds if it’s straight from the fridge. Then, I stir in the grated cheddar, chopped chives, salt, and pepper until everything’s beautifully blended. The filling should be smooth and creamy, making it easy to spoon into the peppers.

Step 3: Stuff the Peppers

Using a small spoon or even a piping bag, I fill each pepper half with the cheese mixture. Be gentle—overfilling can cause the filling to spill during baking. I like to make sure they sit flat on the baking sheet so nothing leaks out. If you find peppers wobbling, a quick slice to flatten the bottom helps a lot.

Step 4: Bake Until Hot and Delicious

Once everything is prepped, pop the trays in the oven for about 15 minutes or until the filling is hot and just starting to turn golden. Keep an eye on them—every oven is different, so you want that bubbly, melty goodness without burning. When done, I transfer them to a platter, add a sprinkle of fresh chives, and serve warm. That’s when they’re absolutely irresistible!

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Pro Tips for Making Cream Cheese Stuffed Mini Peppers Recipe

Softening the Cream Cheese: Don’t skip softening; it makes mixing easier and ensures a smooth filling texture.
Preventing Leaks: Slice the peppers to sit flat on the tray to keep the filling perfectly nestled inside as it bakes.
Cheddar Choice Matters: Use sharp cheddar for a more pronounced flavor or mild cheddar if you want it creamier and less tangy.
Serving Warm: These are best enjoyed warm, straight from the oven, when the filling is gooey and the peppers are tender-crisp.

How to Serve Cream Cheese Stuffed Mini Peppers Recipe

Garnishes

I always go for extra chopped fresh chives right on top—they add such a lovely pop of green and a fresh oniony flavor that balances the richness. Sometimes I like adding a tiny dash of smoked paprika or even finely chopped parsley for a bit more color and a subtle flavor lift. These garnishes make the dish look inviting and taste even better!

Side Dishes

These peppers make an amazing appetizer on their own, but I love pairing them with crunchy crudités or a simple mixed green salad dressed with lemon vinaigrette to cut through the richness. For a heartier snack or light meal, serve alongside grilled chicken skewers or smoked salmon for a festive spread filled with variety and color.

Creative Ways to Present

For parties, I like to arrange the stuffed mini peppers on a wooden board with clusters of grapes, nuts, and olives for a beautiful, rustic appetizer platter. You can also thread them onto skewers with cherry tomatoes and basil leaves for a fun finger food tray. Wrapping each pepper half individually in parchment also makes great grab-and-go snacks for picnics or lunchboxes!

Make Ahead and Storage

Storing Leftovers

Leftover stuffed mini peppers can be refrigerated in an airtight container for up to 5 days. I usually just enjoy them cold the next day—some folks prefer reheating, but honestly, I think they’re delicious straight from the fridge as a quick snack. Just keep in mind the peppers may soften further when stored.

Freezing

I don’t recommend freezing this recipe because the mini peppers tend to lose their crisp texture and become watery when thawed. If you want to prep in advance, make the filling and peppers separately, then assemble and bake fresh when needed for the best texture and flavor.

Reheating

If you prefer warm leftovers, reheat stuffed peppers carefully in a 350°F oven for about 10 minutes until warmed through. Avoid microwaving if possible, to keep the filling creamy and the pepper texture intact without making them soggy.

FAQs

Can I use other cheeses besides cheddar in this Cream Cheese Stuffed Mini Peppers Recipe?

Absolutely! While cheddar adds a nice sharpness, you can experiment with mozzarella for a gooey texture, feta for tanginess, or even pepper jack if you want a bit of spice. Just make sure the cheese you choose melts well and complements the cream cheese base.
How do I soften cream cheese quickly for this recipe?

The easiest method is to cut the cream cheese into smaller cubes and microwave it on low power for about 10-15 seconds. Stir well and repeat in short bursts if needed. Softened cream cheese mixes better with the other ingredients, creating a smoother filling.
Can I prepare these stuffed peppers ahead of time?

You can stuff the mini peppers with the filling a few hours ahead and keep them refrigerated until baking. Just bring them to room temperature for about 15 minutes before placing them in the oven for even cooking and the best texture.
Are these suitable for a low-carb or keto diet?

Yes! Mini sweet peppers are low in carbs and packed with nutrients, and cream cheese plus cheddar fits well into keto macros. This recipe makes a tasty and colorful snack option for low-carb lifestyles.

Final Thoughts

I genuinely can’t get enough of this Cream Cheese Stuffed Mini Peppers Recipe—it’s a blend of fresh, creamy, and savory that hits the spot every time. Whether you’re serving them for a casual family snack or stepping up your appetizer game at a party, they’re always a hit. Give this recipe a try; I promise it’s straightforward, fast, and delicious enough to impress without stress. Once you do, you’ll find yourself reaching for mini peppers every time you want something special yet simple. Happy cooking!