Cream Cheese Stuffed Mini Peppers
These cream cheese stuffed mini peppers are the perfect easy appetizer for parties, game day, holidays, or summer gatherings. The sweet mini peppers are filled with a creamy cheesy filling, then baked until warm, melty, and lightly golden.
They’re quick to make, colorful, customizable, and always disappear fast.
Mini peppers are one of those ingredients I always grab when I want something easy that still looks impressive on the table. I started making these stuffed mini peppers for casual family gatherings because they come together quickly, can be made ahead, and everyone loves warm cheesy appetizers.
Over the years, I’ve tried so many versions, but this creamy cheese filling with herbs and cheddar is the one I keep coming back to because it’s simple, flavorful, and works every single time.
Why You’ll Love These Stuffed Mini Peppers
- Quick and easy appetizer ready in about 25 minutes
- Creamy cheesy filling with sweet roasted peppers
- Perfect for game day, holidays, parties, and potlucks
- Naturally low carb and gluten-free
- Easy to customize with different cheeses and herbs
- Great make-ahead appetizer
Ingredients and substitutes
- Mini sweet peppers – Use assorted red, orange, and yellow peppers for the best presentation and sweetness.
- Cream cheese or goat cheese – Creates a creamy rich filling. Goat cheese adds extra tang.
- Cheddar cheese – Adds flavor and helps the filling melt beautifully.
- Green onions or chives – Adds freshness and mild onion flavor.
- Sour cream or Greek yogurt – Helps make the filling creamy and smooth.
- Garlic powder – Adds savory flavor without overpowering the filling.
- Paprika – Optional, but adds color and subtle smoky flavor.
- Olive oil – Helps the peppers roast and soften in the oven.
Step-by-Step: Cream Cheese Stuffed Mini Peppers
- Prep oven – Preheat the oven to 375°F / 190°C. Line a baking sheet with parchment paper.
- Prep peppers – Wash and dry the mini peppers. Slice them in half lengthwise and remove the seeds and membranes.
- Make filling – In a bowl, combine the cream cheese, cheddar cheese, sour cream, onions, herbs, garlic powder, salt, pepper, and paprika until smooth and well combined.
- Stuff peppers – Spoon or pipe the filling into each pepper half.
- Arrange – Place the stuffed peppers on the prepared baking tray and lightly drizzle with olive oil.
- Bake – Bake for 15 to 20 minutes until the peppers are tender and the cheese is warm and lightly golden.
- Serve – Let cool for a few minutes before serving. Garnish with extra chives or green onions if desired.
Stuffed Mini Peppers
Are you ready to take your game day snacks to the next level? Look no further because we have the perfect recipe to make your taste buds jump with joy. Get ready to indulge in a mouthwatering combination of cheese and a fiery kick with these stuffed mini peppers.
Video
Ingredients
- 500 g (1 lbs) Mini sweet peppers assorted colors about 12-15 peppers
- 226 g (1 cup) Soft goat cheese or cream cheese softened
- 113 g (1 cups) Cheddar cheese shredded (or any other cheese of your choice)
- ¼ cup Parsley, chives, or green onions finely chopped
- ¼ tsp Garlic powder minced
- 2 tbsp Sour cream or Greek yogurt
- ¼ cup Spanish onions finely chopped
- ¼ tsp Kosher salt optional to taste
- ¼ tsp Black pepper powder
- 1 tbsp Olive oil
- ¼ tsp Paprika (optional) optional
Method
- Oven – Preheat your oven to 375°F / 190°C / Gas Mark 5. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prep – Wash the mini sweet peppers and wipe them dry. Make a slit and carefully remove the seeds and membranes from the inside. You can either halve the peppers lengthwise or keep them whole, depending on your preference.500 g Mini sweet peppers
- Filling – In a mixing bowl, add all the filling ingredients. Mix everything thoroughly until well combined.226 g Soft goat cheese, 113 g Cheddar cheese, ¼ cup Parsley, chives, or green onions , ¼ tsp Garlic powder, 2 tbsp Sour cream, ¼ cup Spanish onions, ¼ tsp Kosher salt , ¼ tsp Black pepper powder, 1 tbsp Olive oil, ¼ tsp Paprika (optional)
- Stuff – Carefully stuff each mini pepper with the cheese mixture using a spoon or a piping bag if you prefer a neater look.
- Tray – Place the stuffed peppers on the prepared baking sheet. If you halve the peppers, you can place them cut-side up. Drizzle a little olive oil over the stuffed peppers to help them cook and get a nice roasted flavor.
- Bake – Transfer to the oven and bake the peppers in the preheated oven for about 15-20 minutes or until the peppers are softened and slightly browned on top.
- Cool – Remove from the oven and let them cool for a few minutes before serving.
- Serve – Arrange the cheese-stuffed mini peppers on a serving platter and garnish with additional chopped green onions or chives if desired.
Notes
- Use firm mini sweet peppers that are similar in size for even baking.
- Cream cheese gives a creamy mild filling, while goat cheese adds extra tangy flavor.
- You can add cooked bacon, sausage, jalapeños, or extra herbs to the filling.
- A piping bag makes filling the peppers quicker and neater.
- Do not overbake the peppers or they can become too soft and watery.
- These stuffed mini peppers can be assembled ahead and refrigerated before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use peppers that are similar in size so they bake evenly.
- Pat the peppers dry before filling to prevent excess moisture.
- A piping bag makes filling the peppers quicker and neater.
- Do not overbake or the peppers can become too soft.
- For extra color and flavor, sprinkle paprika or everything bagel seasoning on top before baking.
Troubleshooting
| Problem | Possible Cause | Solution |
|---|---|---|
| Filling is too soft | Peppers released too much moisture | Pat peppers dry before stuffing |
| Peppers are too firm | Not baked long enough | Bake a few extra minutes until tender |
| Filling spills out | Peppers overfilled | Fill just below the edge |
| Peppers became watery | Overbaked | Remove once peppers are tender |
| Filling lacks flavor | Not enough seasoning | Add extra salt, pepper, garlic powder, or herbs |
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Frequently asked questions
Yes, you can prepare these delicious snacks ahead of time. After stuffing the mini peppers, refrigerate them for up to 24 hours before baking. This makes them an excellent option for busy hosts who want to minimize last-minute preparations.
No. Mini sweet peppers are mild and slightly sweet, not spicy like jalapeños.
Yes. You can assemble them a day ahead and refrigerate until ready to bake.
Yes. Air fry at 375°F for about 8 to 10 minutes until the peppers are tender and the filling is hot and bubbly.
They are best served warm, but they can also be served at room temperature for parties and appetizers.
Cream cheese, goat cheese, cheddar, Monterey Jack, mozzarella, and pepper jack all work well.
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I made these peppers for a party this weekend and they were a huge hit!
Love these! Sweet mini peppers are so good even on their own but stuffed? Amazing.
These were a huge hit at my house!! Thanks so much for the recipe!
Oh how fun! I have been growing mini peppers and this would be the perfect use for them. The flavors sound fantastic.
The goat and cheddar cheeses made the perfect stuffing for these peppers! We brought them to a family picnic over the weekend and they disappeared in minutes!