I used to think stuffed peppers had to be those big green bell peppers my mom made, filled with rice and ground beef. They were good, but kind of heavy – especially during summer cookouts. Then my neighbor brought these cream cheese-stuffed mini peppers to a backyard get-together, and I couldn’t believe I’d never tried them before.
These little peppers are basically the perfect snack – they’re small enough to eat in two bites, and the cream cheese filling makes them just rich enough without weighing you down. Plus, unlike those old-school stuffed peppers, you don’t need a knife and fork to eat them. Just grab and go!
Why You’ll Love These Stuffed Mini Peppers
- Quick preparation – These little bites come together in less than 25 minutes, making them perfect for last-minute entertaining or quick appetizers.
- Simple ingredients – With just 7 basic ingredients that you can find at any grocery store, these stuffed peppers are easy to shop for and make.
- Make-ahead friendly – You can prep these peppers in advance and pop them in the oven just before serving – perfect for stress-free entertaining.
- Crowd-pleasing appetizer – The combination of creamy filling and colorful peppers makes these a hit at parties, and they’re naturally low-carb too.
What Kind of Mini Peppers Should I Use?
Sweet mini peppers come in bags of mixed colors – usually red, orange, and yellow – and any of these work perfectly for this recipe. These small peppers are milder and sweeter than their full-sized counterparts, with hardly any heat at all. Look for peppers that are firm and bright in color, avoiding any with soft spots or wrinkles. They should be about 2-3 inches long – if you can only find larger bell peppers, you’ll need to adjust the filling amounts and cooking time. I like to pick peppers that are similar in size so they cook evenly, and make sure they can stand up on their own when cut in half lengthwise.
Options for Substitutions
Need to switch things up with this recipe? Here are some helpful substitutions you can try:
- Cream cheese: If you’re out of cream cheese, you can use mascarpone cheese or Greek yogurt cream cheese. For a lighter version, try Neufchâtel cheese, which has less fat but similar texture and taste.
- Sharp cheddar cheese: Feel free to swap the cheddar with any good melting cheese like Monterey Jack, Colby, or pepper jack for a spicy kick. Just make sure to use the same amount.
- Mini bell peppers: While mini bell peppers are ideal for this recipe, you can use regular bell peppers cut into larger pieces. Just adjust the filling amount and cooking time accordingly.
- Chives: No chives? Green onions (just the green parts) make a perfect substitute. You could also use finely chopped fresh parsley or dill for a different flavor profile.
- Garlic and onion powder: If you’re missing these seasonings, you can use 1 small fresh garlic clove (minced) and 2 tablespoons finely minced onion instead. Just mix them well into the cheese filling.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed mini peppers is cutting them incorrectly – always slice them lengthwise and remove the seeds carefully without tearing the pepper, which gives you the perfect boat shape for holding the filling. Working with cold cream cheese can lead to lumpy, hard-to-pipe filling, so make sure your cream cheese is properly softened at room temperature for at least an hour before mixing. To prevent your peppers from becoming too watery, avoid overcooking them – they should be tender-crisp with just a slight bite, usually taking no more than 15-20 minutes in the oven at 400°F. For the best presentation and ease of filling, use a piping bag (or a zip-top bag with the corner snipped off) instead of trying to spoon the mixture into the narrow pepper halves.
What to Serve With Stuffed Mini Peppers?
These cheesy little peppers make an awesome appetizer, but they can totally work as part of a larger spread too! I love serving them alongside some crispy chicken wings or grilled meats for a casual dinner party or game day gathering. For a lighter meal, pair them with a fresh green salad dressed with a simple vinaigrette – the cool, crisp lettuce balances out the rich, creamy filling perfectly. If you’re hosting a party, these peppers fit right in on a platter with other finger foods like meatballs, chips and dip, or a charcuterie board.
Storage Instructions
Keep Fresh: Got leftover stuffed peppers? Pop them in an airtight container and keep them in the fridge for up to 3 days. The cream cheese filling stays nice and tasty, though the peppers might soften a bit over time.
Make Ahead: These little guys are perfect for meal prep! You can prep and stuff the peppers up to 24 hours before serving – just keep them covered in the fridge. This makes them super handy for parties or gatherings when you want to get some prep work done early.
Serve Later: When you’re ready to enjoy your refrigerated stuffed peppers, just let them sit out for about 15-20 minutes to take the chill off. They’re actually pretty good cold too, but room temperature brings out the best flavor of the cheese filling and peppers.
| Preparation Time | 10-15 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 18-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 40-50 g
- Fat: 70-80 g
- Carbohydrates: 30-40 g
Ingredients
- 12 small bell peppers
- 8 ounces softened cream cheese
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons sliced chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Step 1: Prepare the Peppers
Start by halving the peppers lengthwise.
Carefully remove any seeds and the inner white membranes to make room for the filling.
This will create a perfect vessel for your cheesy stuffing.
Step 2: Make the Cheese Filling
In a mixing bowl, combine the softened cream cheese with shredded cheddar cheese.
Add a sprinkle of chives, garlic powder, onion powder, and a dash of black pepper.
Mix the ingredients together until the mixture is well blended and smooth.
Step 3: Stuff the Peppers
Using a small spoon, carefully stuff each pepper half with the cheese filling you prepared.
Be sure to pack the filling evenly so each bite has a delicious, creamy texture.
Step 4: Cook the Stuffed Peppers
You can enjoy these peppers cold, but if you prefer them warm and slightly browned, place them in a preheated oven at 400 degrees Fahrenheit.
Roast the peppers for 8 minutes, then switch to broil for an additional 1-2 minutes to get the tops golden and bubbly.
Step 5: Garnish and Serve
Once the stuffed peppers are finished, remove them from the oven and let them cool slightly.
Garnish with extra chives or a sprinkle of crushed red pepper for an extra punch of flavor, if desired.
Serve and enjoy your delectable cheese-stuffed peppers!