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 use minced green onion; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper

Jump to Recipe· 4.4 from 19 reviews

If you’re on the hunt for a simple yet irresistible appetizer, let me introduce you to my favorite: the Cream Cheese Stuffed Mini Peppers Recipe. These little bites are bursting with creamy, cheesy goodness wrapped in sweet, crisp mini peppers. I promise, once you try this recipe, you’ll want to make it anytime you’re entertaining or just craving a snack that’s both fresh and indulgent.

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Why This Recipe Works

Perfect Flavor Balance: The natural sweetness of the mini peppers pairs beautifully with the creamy tang of the cheese filling.
Easy Prep: Just a handful of ingredients, no complicated techniques—great for beginners and pros alike.
Versatile Snack: Works as an appetizer, party finger food, or a quick keto-friendly bite.
Crowd-Pleaser: Every time I bring these to a gathering, they disappear faster than anything else on the table.

Cream Cheese Stuffed Mini Peppers, Mini Pepper Appetizer, Stuffed Mini Peppers Recipe, Easy Party Snacks, Cheesy Mini Peppers - 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

When you get the right ingredients, a Cream Cheese Stuffed Mini Peppers Recipe comes together effortlessly and tastes like you spent hours in the kitchen. The combination of creamy cheeses and fresh mini peppers creates a flavorful contrast that’s hard to resist. Here are a few pointers to keep in mind when shopping:

Cream Cheese Stuffed Mini Peppers, Mini Pepper Appetizer, Stuffed Mini Peppers Recipe, Easy Party Snacks, Cheesy Mini Peppers - Flat lay of fresh mini sweet peppers cut lengthwise with seeds removed, a small white ceramic bowl of softened cream cheese, a small white ceramic bowl filled with grated sharp cheddar cheese, a small white ceramic bowl holding chopped fresh chives, a small white ceramic bowl with coarse sea salt, a small white ceramic bowl with ground black pepper, whole uncracked brown eggs arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mini sweet peppers: Go for vibrant, firm peppers without wrinkles or soft spots—their sweetness is key here.
Cream cheese: Make sure it’s softened to room temperature before mixing for a smooth, creamy texture.
Cheddar cheese: I like sharp cheddar for a punch of flavor, but mild works too if you want something subtler.
Chives or green onions: Fresh herbs add a mild oniony brightness that lifts the whole dish.
Salt and pepper: Simple seasoning that brings the whole filling together—don’t skip.

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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

I love how easy it is to put your own spin on this Cream Cheese Stuffed Mini Peppers Recipe. Over time, I’ve tried several variations, and you absolutely can make this dish your own. Don’t hesitate to experiment—it’s a forgiving recipe that welcomes your flavor preferences.

Variation: Adding crispy bacon bits gives a smoky, savory boost I swear by when hosting game nights.
Herbs & Spices: Swap chives for fresh dill or parsley for a different herb twist. Or add a pinch of smoked paprika for warmth.
Cheese Choices: Mix in some feta or goat cheese for tangy complexity instead of cheddar.
Heat Factor: Toss in a dash of cayenne or chipotle powder if you like a little kick.

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

Step 1: Prep the Mini Peppers Like a Pro

I start by washing the mini sweet peppers and cutting them lengthwise. This part is key — be gentle when removing the seeds so the pepper halves stay intact and ready to hold the filling. Pro tip: trimming a little off the back of each pepper half helps them sit flat on the baking sheet, so your filling won’t spill over in the oven.

Step 2: Mix the Creamy Filling

In a medium bowl, I combine softened cream cheese, shredded cheddar, chopped chives, salt, and freshly ground black pepper. It’s crucial to use room-temperature cream cheese here so it blends smoothly. I usually soften it by microwaving for about 10 seconds—it really saves mixing time.

Step 3: Stuff the Peppers

Using a small spoon or piping bag, I fill each mini pepper half evenly with the cheese mixture. Don’t overfill—just enough so the pepper looks nicely packed without any filling spilling out. This will help keep the peppers tidy during baking.

Step 4: Bake and Enjoy

Preheat your oven to 425°F and line a couple of baking sheets with parchment paper. Place the stuffed peppers on the sheets and bake for about 15 minutes until the filling is warmed through and slightly golden on top. Then, transfer them to a serving platter, add a few extra chopped chives for that pretty pop of green, and dive in while they’re warm!

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Pro Tips for Making Cream Cheese Stuffed Mini Peppers Recipe

Room Temperature Cream Cheese: Softening the cream cheese beforehand makes mixing easier and ensures no lumps in the filling.
Flat Pepper Halves: Trim the backs so the peppers lay flat on your baking sheet to prevent filling spills and uneven baking.
Even Filling Distribution: Use a piping bag if you want neat, consistent stuffed peppers every time.
Don’t Overbake: Just warm through and lightly golden cheese is perfect—any longer and peppers might get too soft.

How to Serve Cream Cheese Stuffed Mini Peppers Recipe

Cream Cheese Stuffed Mini Peppers, Mini Pepper Appetizer, Stuffed Mini Peppers Recipe, Easy Party Snacks, Cheesy Mini Peppers - A close-up image shows a woman's hand holding a bright red pepper half stuffed with a creamy, white cheese mixture with small green herb pieces mixed inside. Below it, there are other pepper halves, mostly yellow, also filled with the same cheesy mixture and sprinkled with chopped green herbs. The peppers sit inside a metal baking pan placed on a white marbled surface. The shiny, slightly melted cheese topping has a smooth texture, topping soft, stuffed peppers with visible herbs on top. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top these with a sprinkle of freshly chopped chives because they add a fresh, mild onion flavor and a splash of vibrant green color. Sometimes I toss on a few red pepper flakes if I want a little heat, or a drizzle of balsamic glaze for a tangy-sweet finish that elevates the dish for guests.

Side Dishes

Since these are bite-sized and rich, I like pairing them with simple, crunchy sides like a crisp green salad or crunchy cucumber slices. They also work wonderfully alongside a charcuterie platter—cheese, olives, nuts make the perfect party spread!

Creative Ways to Present

For holidays or special occasions, I arrange the stuffed mini peppers on a beautiful wooden board or tiered serving tray for an eye-catching appetizer display. You can even thread them on colorful skewers with cherry tomatoes and olives for a festive party bite that’s easy for guests to grab.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in an airtight container in the fridge, and they last up to 5 days. They’re actually pretty tasty cold, so you can snack on them straight from the fridge without reheating.

Freezing

Honestly, I don’t recommend freezing stuffed mini peppers. The peppers get a bit mushy after thawing and lose their fresh crunch, so it’s best to make these fresh or store in the fridge for a few days.

Reheating

If you want to warm them up, I pop them into a preheated 350°F oven for about 5-7 minutes—just enough to heat through without drying them out. Avoid the microwave to keep the peppers from getting soggy.

FAQs

Can I prepare the Cream Cheese Stuffed Mini Peppers Recipe ahead of time?

Yes! You can prep and stuff the mini peppers a few hours ahead and refrigerate them until you’re ready to bake. Just keep them covered so the filling stays fresh, then bake right before serving.
What can I use instead of cheddar cheese?

Feel free to swap cheddar for any meltable cheese you like, such as Monterey Jack, mozzarella, or even a tangy goat cheese for different flavor profiles.
Are mini sweet peppers healthy?

Absolutely! Mini sweet peppers are low in calories and packed with vitamins A and C, making them a nutritious and delicious vessel for your cream cheese filling.
Can I add other ingredients to the filling?

Definitely! Ingredients like cooked bacon, diced olives, sun-dried tomatoes, or herbs like parsley can easily be mixed into the filling for extra flavor and texture.

Final Thoughts

This Cream Cheese Stuffed Mini Peppers Recipe has become one of those reliable go-to snacks that I reach for whenever I want something tasty and fuss-free. It’s fresh, flavorful, and always impresses guests without you having to slave over the stove. Give it a try—you might just find it steals the show at your next gathering or becomes your favorite quick bite. I’m cheering you on in your kitchen adventures!