Name: Cream Cheese Stuffed Mini Peppers Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
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 use minced green onion; ▢1/2 teaspoon salt; ▢1/2 teaspoon ground black pepper

There’s something about cream cheese stuffed mini peppers that hits all the right notes. These little gems are the perfect balance of creamy, cheesy goodness wrapped inside sweet, crunchy mini peppers. Whether you’re whipping them up for a family movie night, a casual dinner party, or just because (I mean, who really needs an excuse?), this recipe will have everyone reaching for seconds. The best part? They come together so quickly, you’ll barely have time to set the table before they’re ready to devour.

I remember the first time I made these stuffed mini peppers for a friend’s gathering. I was in a bit of a rush (okay, I was late—again), but I needed something that was easy to prep and guaranteed to impress. These little peppers came to the rescue! The whole plate disappeared within minutes, and I knew I had stumbled upon a go-to recipe for all future get-togethers. It’s now a personal favorite when I want to bring something fresh, colorful, and delicious to the table.

A quick (and fun) origin story

While stuffed peppers have been a thing for centuries, mini sweet peppers are a relatively new addition to grocery stores and our kitchens. They’re a smaller, sweeter version of bell peppers, and they’ve become a darling in appetizer recipes. Historically, stuffed peppers were often filled with meats, grains, and heartier ingredients, but with mini peppers, the idea is to keep things light and easy to eat in just a few bites. And let’s be real—anything stuffed with cheese has a way of making people happy. This recipe plays on that classic comfort but simplifies it for today’s fast-paced kitchens.

The star ingredients: What’s in these little bites of joy?

Mini Sweet Peppers: These are the perfect vessel for all the cheesy goodness. They’re naturally sweet and crunchy, making them the ideal contrast to the creamy filling. If you can’t find mini peppers, you could use baby bell peppers or even larger ones, cut into smaller pieces. Pro tip: Try to pick peppers that are relatively the same size, so they cook evenly.

Cream Cheese: The base of our filling, cream cheese provides that rich, creamy texture we all love. Softened cream cheese blends more easily, so don’t forget to leave it out of the fridge for a bit before you start. If you’re in a pinch, you can microwave it in 10-second bursts until it’s soft. For a lighter version, feel free to use light cream cheese—it works just as well!

Cheddar Cheese: Sharp cheddar adds a burst of flavor that complements the mildness of the cream cheese and the sweetness of the peppers. You could also experiment with other cheeses like mozzarella for a melty pull or pepper jack if you want a little kick.

Chives (or Green Onions): Chives bring a fresh, oniony flavor that cuts through the richness of the cheese. If you don’t have chives on hand, green onions work just as well. I’ve even used finely minced parsley or cilantro in a pinch, which adds a slightly different flavor but still tastes great.

Salt and Black Pepper: These simple seasonings bring everything together. I always recommend freshly ground black pepper for the best flavor, but use whatever you have on hand. Just don’t skip the seasoning—it makes a big difference in balancing the flavors.

Essential kitchen tools: Keep it simple

For this recipe, you won’t need anything fancy. I love that all you really need are a few basic tools, and you’re good to go:

Baking Sheets: Two large baking sheets give you enough space to spread out your peppers so they bake evenly. If you only have one, you can bake them in batches, but the two-sheet method is a great time-saver.
Parchment Paper: This makes for easy cleanup and prevents the peppers from sticking to the pan. If you don’t have parchment paper, foil or a non-stick baking spray works just fine.
Mixing Bowl and Spoon: You’ll need a medium-sized bowl to mix up your filling. A sturdy spoon or spatula will help you combine everything with ease.

Step-by-step: How to make cream cheese stuffed mini peppers

Step 1: Prep and preheat

First, let’s get that oven going. Preheat it to 425°F and line your baking sheets with parchment paper. While the oven’s heating, slice your mini peppers in half lengthwise and remove the seeds. I like to use a small spoon or my fingers for this step—it’s quick and you won’t lose much of the pepper.

Step 2: Mix the cheesy filling

In a medium bowl, combine your softened cream cheese, grated cheddar, chives, salt, and pepper. I find that a sturdy spoon works best to get everything mixed together evenly. At this point, you’ll be tempted to taste the filling, and I say go for it! Adjust the seasoning if you like, but don’t overdo the salt—cheddar cheese can already be pretty salty on its own.

Step 3: Stuff the peppers

Now comes the fun part—stuffing those peppers! Spoon the cream cheese mixture into each pepper half, but don’t overfill them. You want just enough to fill the cavity without the filling spilling over. This way, they’ll bake up neatly and be easier to eat. Trust me, I’ve tried mounding the cheese on top, and while it looks impressive, it can get messy once they bake!

Step 4: Bake until bubbly

Place your stuffed peppers on the prepared baking sheets and pop them in the oven. Bake for about 15 minutes or until the filling is hot and slightly golden. Keep an eye on them—you’re looking for the cheese to get nice and melty, but you don’t want the peppers to become too soft. They should still have a bit of crunch when you bite into them.

Step 5: Garnish and serve

Once out of the oven, transfer the peppers to a serving platter and sprinkle with a little extra chive for garnish. These are best served warm, though I’ve been known to sneak a few cold ones from the fridge the next day. They’re still delicious!

Variations and adaptations: Let’s get creative

This recipe is so versatile, you can easily switch things up to suit different tastes or dietary needs. Here are a few ideas I’ve tried and loved:

Vegan version: Swap out the cream cheese and cheddar for dairy-free alternatives. Brands like Kite Hill or Violife make excellent plant-based cream cheeses, and you can use vegan cheddar shreds.
Spicy kick: If you love a little heat, add finely chopped jalapeños or a pinch of cayenne pepper to the filling. Or, use pepper jack cheese for a bit more spice.
Herb overload: Switch up the chives with other herbs like dill, cilantro, or basil. Each brings its own unique flavor twist to the dish.
Add some protein: Stir in crumbled bacon, cooked sausage, or even shredded chicken for a heartier version of this appetizer. Just make sure the meat is fully cooked before adding it to the filling.

Serving ideas: The more, the merrier

These stuffed mini peppers are a fabulous appetizer on their own, but you can dress them up to suit any occasion. For a party, arrange them on a platter with some colorful garnishes—extra chives, parsley, or even a few edible flowers for a fancy touch. If you’re serving them as part of a larger spread, consider pairing them with a fresh veggie platter, some hummus, or a simple charcuterie board. And don’t forget a side of dipping sauces—ranch or a tangy sour cream dip works perfectly.

Drink pairings: Sip, sip, hooray!

For these creamy, cheesy bites, a crisp, refreshing drink is your best bet. A light white wine, like a Sauvignon Blanc or a chilled Pinot Grigio, complements the flavors beautifully. If you prefer beer, go for something light and effervescent, like a pilsner or a pale ale. Not drinking? A sparkling water with a twist of lime is equally refreshing and pairs wonderfully with the rich flavors.

Storing and reheating: Keeping them fresh

If you have leftovers (though I doubt you will), these stuffed peppers store well in the fridge for up to 3 days. Just make sure to place them in an airtight container. To reheat, pop them back in the oven at 350°F for about 5-7 minutes until warmed through. You can also microwave them, but they might lose a bit of their crunch.

Adjusting for different servings: A pepper for every crowd

This recipe is easy to scale up or down depending on how many people you’re serving. For a larger crowd, simply double or triple the ingredients, and bake in batches if necessary. If you’re making a smaller portion, halve the recipe, and you’ll still have plenty to go around. Just remember that the more peppers you have, the more space you’ll need, so clear some room in the kitchen!

FAQ

Can I make these stuffed peppers ahead of time?
Yes! You can prepare the peppers and filling up to a day ahead. Just keep them covered in the fridge, and bake them when you’re ready.

Can I use a different type of cheese?
Absolutely! Mozzarella, pepper jack, or even a bit of blue cheese could work well. Mix and match to your heart’s content.

Are these gluten-free?
Yes, these stuffed mini peppers are naturally gluten-free, making them a great option for those with dietary restrictions.

What other herbs can I use?
Feel free to experiment with herbs like parsley, dill, or cilantro. Each one adds a different flavor profile to the dish.

Can I freeze the leftovers?
Technically, yes, but I wouldn’t recommend it. The peppers tend to get soggy when thawed, and the texture of the cheese changes.

Try it yourself!

These cream cheese stuffed mini peppers are an easy, crowd-pleasing appetizer that never disappoints. Whether you stick with the classic version or put your own spin on it, you’re sure to end up with a delicious dish that everyone will love. Happy cooking!