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Cream Cheese Stuffed Mini Peppers Recipe

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Try these easy, cheesy cream cheese stuffed mini peppers for your next gathering! They’re quick, delicious, and endlessly customizable.

  • Total Time: 25 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 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

Instructions

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!

Notes

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.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers