Cream cheese stuffed mini peppers are a simple yet flavorful appetizer that’s perfect for parties, potlucks, or even a quick snack at home. These bite-sized treats combine the sweetness of mini bell peppers with a creamy, savory filling that’s hard to resist. They’re quick to make, customizable, and a hit with both kids and adults.
This recipe is a fun twist on traditional cheese stuffed peppers, using mini bell peppers for a more snackable size. The mix of garden veggie cream cheese and shredded cheddar creates a tangy, creamy filling that’s delicious both warm and at room temperature. These cream cheese stuffed peppers are naturally low-carb and gluten-free, making them a great option for guests with dietary restrictions. You can also customize them with different seasonings or garnishes—think fresh herbs, a sprinkle of paprika, or even a bit of hot sauce for a kick.
Want even more easy holiday appetizers?? We’ve got you covered with the best appetizer recipes!
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Why We Love This Cheese Stuffed Peppers
- Perfect holiday party finger food.
This is an excellent cream cheese appetizer idea for New Year’s Eve or your holiday party. - Quick and easy.
With only 4 ingredients and 20 minutes total, these will be the quickest healthy appetizer you’ve ever made. - Great after-school snack.
These perfectly snack-size bites of mini sweet peppers are perfect for those hungry kids!
Ingredient Notes and Substitutions
- Mini bell peppers: These are often found in a bag in the grocery store’s produce section. They are sweet and perfect for munching.
- Cream cheese: This stuffed appetizer can use full-fat, low-fat, or vegan cream cheese.
- Cheddar cheese: Buy the pre-shredded cheese for a quick option.
- All-purpose seasoning: Add your favorite seasonings to make this dish really stand out. You can try garlic powder, onion powder, chili powder, cumin, or oregano.
Recipe Variations
- Bagel-style peppers: Swap the all-purpose seasoning for bagel seasoning and use whipped cream cheese for a lighter texture. Add a pinch of black pepper and top with sliced green onions before baking.
- Mozzarella and herb: Mix mozzarella cheese with the cream cheese mixture and add dried Italian spices like oregano and basil. This version is delicious served warm or chilled.
- Sharp cheddar kick: For a bolder flavor, stir sharp cheddar cheese, a dash of salt, and a sprinkle of smoked paprika into the stuffing. These are great for game day!
- Mini caprese style: Use baby bell peppers and mix cream cheese mixture with chopped fresh basil, sun-dried tomatoes, and a dash of black pepper for a fresh, Mediterranean-inspired bite.
Equipment Used in this Recipe
- Small spoon
- Rimmed baking sheet
- Small mixing bowl
- Serving platter
How to Make Cream Cheese Stuffed Peppers
- Preheat the oven
Set your oven to preheat at 400ºF. This ensures it’s hot and ready when your peppers are stuffed and prepped. - Prep the peppers
Slice each mini bell pepper in half lengthwise, from top to bottom. Be sure to remove all the seeds. Slice the peppers in half using a sharp knife. Then, gently scrape out the seeds with your fingers, the tip of the knife, or a small spoon.
Don’t worry if one or two get past you, they’re just fine to eat!
- Make the killing
Mix the ingredients well.
Thoroughly combine all the ingredients so there are no large clumps of cream cheese or seasoning.
You want each bite to be perfectly uniform. - Stuff the peppers
Using a spoon or small scoop, fill each mini pepper half with the cream cheese mixture. Press gently to spread the filling evenly to the edges.
- Bake until perfectly toasted and melty.
You’ll see the peppers’ tops becoming golden brown and bubbly. This is when it’s time to take them out of the oven!
Use a timer and check on them frequently to ensure they don’t burn. - Garnish and serve
Remove the cream cheese stuffed peppers from the oven. Sprinkle with freshly chopped chives or flat-leaf parsley. Serve them warm, right off the baking sheet or arranged on a serving platter.
This dish is perfect for gatherings! If you enjoy it, you’ll definitely love our pigs in a blanket casserole and savory charcuterie board recipes too.
Serving Suggestions
These cream cheese stuffed mini peppers are a crowd-favorite finger food that’s just right for holiday parties, game day spreads, or easy potluck appetizers. Serve them warm straight from the oven, arranged on a platter with fresh herbs sprinkled over the top for a festive look. They pair wonderfully with a veggie tray, crackers, or charcuterie board selections like olives and sliced meats. You can also offer a dipping sauce on the side—ranch, spicy aioli, or sour cream are all tasty choices. And if you’re hosting a brunch or light lunch, serve these alongside a fresh green salad, deviled eggs, or puff pastry pinwheels to round out the menu.
🎯 TFN Pro Tip
Use mini peppers rather than large peppers for perfectly sized cheese stuffed peppers.
Recipe FAQs
If you notice they are too dry after baking, it’s most likely because they were cooked too long. Check on them often and pull them out of the oven when the tops start to brown.
Wrap them in bacon or prosciutto before baking! This adds a seriously rich and savory component to your party snack.
Yes, they are a great option for fans of meatless dishes! However, they are not vegan because they contain cream cheese. If you want to make them vegan, try a vegan cream cheese option instead.
Store leftover cream cheese peppers in an airtight container in the refrigerator for up to five days.
Microwave for 30 seconds to reheat them.
Freezing isn’t a great option; however, you can make them up to two days before your holiday party or game day!
More Appetizers and Dips To Love…
If you tried this cheese stuffed peppers recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cream Cheese Stuffed Mini Peppers
Equipment
- small spoon
- rimmed baking sheet
- small mixing bowl
- serving platter
Ingredients
- 8 mini bell peppers
- 6 ounces garden vegetable cream cheese or flavor of choice
- 2 ounces cheddar cheese shredded (1/2 cup shredded)
- 1 teaspoon all-purpose seasoning
Garnish
- 2 tablespoons finely chopped chives or flat leaf parsley
Instructions
- Set oven to preheat at 400ºF.
- Cut each mini pepper in half, from top to bottom. Use your fingers or a small spoon to remove the seeds and ribs.Arrange the peppers in a single layer on a rimmed baking sheet. Set aside.
- Add all filling ingredients to a small mixing bowl, then stir well with a spoon to combine.Fill each mini pepper half with cream cheese filling.
- Place pan of appetizers in the preheated oven to bake for 10-12 minutes, until the filling is light golden brown on top.
- Remove from oven. Arrange stuffed mini peppers on a serving platter and sprinkle garnish over the top. Serve while warm.
Notes
- Use mini peppers rather than large peppers for perfectly sized stuffed peppers with cream cheese.
-
- Bagel-style peppers: Swap the all-purpose seasoning for bagel seasoning and use whipped cream cheese for a lighter texture. Add a pinch of black pepper and top with sliced green onions before baking.
-
- Mozzarella and herb: Mix mozzarella cheese with the cream cheese mixture and add dried Italian spices like oregano and basil. This version is delicious served warm or chilled.
- Sharp cheddar kick: For a bolder flavor, stir sharp cheddar cheese, a dash of salt, and a sprinkle of smoked paprika into the stuffing. These are great for game day!
- Mini caprese style: Use baby bell peppers and mix cream cheese mixture with chopped fresh basil, sun-dried tomatoes, and a dash of black pepper for a fresh, Mediterranean-inspired bite.
- Store leftover cream cheese peppers in an airtight container in the refrigerator for up to five days.
- Microwave for 30 seconds to reheat them.
- Freezing isn’t a great option; however, you can make them up to two days before your holiday party or game day!
Nutrition
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Tiffany says
These are so fun and taste great! I like making them for everyone to have while I’m making dinner!
Paula says
These stuffed peppers were so delicious! I don’t like spicy peppers, so I was excited to get to try a tasty and flavorful stuffed pepper without all the spice!