If you’re anything like me, you’re always on the lookout for an easy appetizer that’s not only delicious but also fun to make. That’s where these cream cheese stuffed mini peppers come in. They check all the boxes: creamy, cheesy, a bit savory with just the right crunch, and visually stunning with those vibrant mini sweet peppers. Whether you’re hosting a gathering or just want a simple snack, this recipe is bound to become one of your go-tos. Oh, and did I mention they’re ridiculously easy to make?

Now, if you’re ready to dive into this recipe, let me share a little backstory that’ll hopefully make you as excited as I am about these bite-sized wonders.

Cream Cheese Stuffed Mini Peppers Recipe

The “aha” moment with mini peppers 🎉

A few years back, I was preparing for a family BBQ and realized I had forgotten to pick up the jalapeños for my go-to stuffed pepper recipe. Panic mode, right? All I had was a bag of these sweet little mini peppers, and after a moment of “well, let’s see what happens,” I stuffed them with cream cheese and cheddar, tossed them in the oven, and crossed my fingers. Guess what? Total hit. In fact, these sweet mini peppers might have outshined the jalapeños in their own territory (sorry, spicy fans!). And just like that, this recipe was born.

Every time I make these, I’m taken back to that sunny BBQ, where these peppers were devoured within minutes. They’re now a family favorite, and I’m betting they’ll be a favorite in your home too.

The surprising history of sweet peppers

Mini sweet peppers are a relatively recent phenomenon in the produce aisle. Originally grown in the Mediterranean, sweet peppers have made their way into cuisines across the world. While bell peppers are their more common, larger cousin, these mini versions started gaining popularity for their naturally sweet flavor and perfect, snackable size. They’ve come a long way from just being a garnish on a salad — now they’re the star of plenty of appetizers and quick snacks like this recipe.

The beauty of this dish lies in its simplicity. Sweet, creamy, and a little salty, these peppers have just enough of everything. Plus, they can be adapted to suit any occasion, dietary preference, or available ingredient. Trust me, this one’s a keeper.

Let’s talk ingredients: choosing the best for the job

When it comes to this recipe, every ingredient plays a starring role. Here’s a quick breakdown to ensure your stuffed peppers are the best they can be:

Mini sweet peppers: The sweet, crunchy base of our recipe. Look for peppers that are firm, vibrant in color (the reds and oranges are particularly sweet), and free of blemishes. If you’re in a pinch, bell peppers can be substituted, but you’ll need to adjust your cooking time.
Cream cheese: The foundation of the filling. Make sure it’s softened to room temperature for easy mixing. If you’re feeling adventurous, try a flavored cream cheese (garlic herb is a fun twist). For a lighter option, you can use reduced-fat cream cheese.
Cheddar cheese: Adds sharpness and a gooey factor when baked. Freshly grated cheddar always tastes better than pre-shredded (which has additives to keep it from clumping). If cheddar’s not your thing, swap it out for pepper jack, mozzarella, or even Parmesan.
Chives: They add a mild oniony flavor without overpowering the dish. Green onions work just as well if that’s what you’ve got on hand. I love sprinkling a little extra on top for garnish because, let’s face it, those pops of green just look good.
Salt & pepper: Simple but essential. I’ve made the mistake of under-seasoning these before, and trust me, don’t skip this step. You can also toss in a bit of garlic powder or paprika if you want a little extra flavor.

Essential kitchen tools: keeping it simple

No need for fancy gadgets here! You’ll only need a few basics to make these stuffed mini peppers:

Baking sheets: A good, sturdy sheet ensures even cooking. I always line mine with parchment paper for easy cleanup.
Mixing bowl: Just a medium-sized one to mix your filling. Nothing special required.
Spoon or piping bag: Honestly, I just use a small spoon to fill the peppers, but if you want to get fancy, you could use a piping bag to fill them a little more cleanly.

Other than that, you’re all set. Sometimes the simplest tools are the best, right?

Step-by-step: foolproof cream cheese stuffed mini peppers

Alright, let’s get cooking! This recipe is about as straightforward as they come, but I’ve got a few tips that’ll make the process even easier.

Preheat and prep: First, preheat your oven to 425°F. This high heat will cook the peppers quickly, keeping them slightly crisp while heating the filling just right. Line your baking sheets with parchment paper — it’ll save you from a sticky mess later.
Mix your filling: In a medium bowl, combine the softened cream cheese, grated cheddar, chives, salt, and pepper. Give it a good stir until everything is evenly mixed. Don’t worry if the cheddar clumps a little; it’ll melt into gooey goodness in the oven.Pro tip: I once used a handheld mixer out of laziness (or maybe curiosity), and the texture was a little too whipped for my taste. A spoon or spatula works just fine!
Stuff the peppers: Cut the mini peppers lengthwise and remove the seeds. Then, use a small spoon (or your piping bag, if you’re feeling fancy) to fill each pepper half with the cream cheese mixture. You want to fill them just enough so they’re full but not overflowing.Mistake to avoid: Overstuffing can lead to the cheese bubbling over and making a mess. Keep it neat!
Bake: Place your peppers on the prepared baking sheets, spaced slightly apart. Bake for about 15 minutes or until the filling is warm and the peppers are just starting to soften. You’ll know they’re ready when the cheese is bubbly but not burnt.
Garnish and serve: Transfer the peppers to a serving platter and sprinkle with extra chives (or green onions). These are best served warm, but they’re still tasty at room temperature.

Variations and tweaks: make this recipe your own

What I love most about this recipe is how adaptable it is. Here are a few fun variations I’ve tried over the years:

Spicy kick: For those who like a little heat, mix in some diced jalapeños or red pepper flakes to the cream cheese mixture. You could even use a sharp pepper jack cheese for extra spice.
Bacon lovers: Crumble some cooked bacon into the filling for a smoky twist. Bacon really adds an extra layer of flavor — but then again, when doesn’t it?
Vegan version: Swap the cream cheese with a dairy-free alternative (there are some great almond or cashew-based options out there), and use a vegan shredded cheese. These turn out just as delicious!
Low-carb option: These are naturally low-carb, but if you’re counting carbs, use full-fat cream cheese and cheddar, and these become the perfect keto-friendly snack.
Seasonal twist: In the summer, add fresh herbs like basil or cilantro. In the winter, a pinch of cinnamon or smoked paprika in the filling can be surprisingly delicious.

How to serve these up in style

If I’m hosting, I love arranging these stuffed mini peppers on a large white platter for a colorful presentation. Sprinkle extra chives over the top, maybe add a drizzle of balsamic glaze, and you’ve got a stunning appetizer. These look great surrounded by other finger foods — they pair well with dips, crackers, or even a charcuterie board.

For a slightly more indulgent option, I’ll serve these alongside a creamy ranch or chipotle dipping sauce. The cool, creamy dip is a nice contrast to the warm, cheesy peppers.

Drink pairings: what to sip with stuffed mini peppers

Personally, I love pairing these peppers with a crisp, chilled white wine like Sauvignon Blanc or a light Pinot Grigio. The acidity of the wine cuts through the richness of the cheese perfectly.

For those who prefer beer, a light, citrusy pale ale or even a Mexican lager works beautifully here. The bright notes from the beer complement the sweetness of the peppers.

Storing and reheating tips

If you happen to have any leftovers (which, let’s be real, is rare), store them in an airtight container in the fridge. They’ll keep for up to 3 days. To reheat, pop them back in a 350°F oven for about 8-10 minutes until warmed through. Microwaving works too, but the peppers may get a bit softer than you’d like.

Adjusting for different serving sizes

This recipe makes about 24 stuffed mini pepper halves, but it’s super easy to scale up or down. Just remember, the ratio of filling to peppers is key. When doubling, simply increase the cream cheese and cheddar, but don’t go too crazy with the salt — you can always add more after tasting.

These cream cheese stuffed mini peppers are one of those recipes that’s hard to mess up. Even if you’re new to the kitchen, they’re forgiving, easy, and most importantly, absolutely delicious. So go ahead, make a batch, and don’t be surprised when they disappear in minutes.

FAQs

1. Can I make these ahead of time?
Yes! You can prep the peppers and filling a day ahead, then assemble and bake them right before serving.

2. Can I use large bell peppers instead?
Absolutely. Just adjust the baking time (around 20-25 minutes) and cut them into quarters instead of halves.

3. What cheese works best as a substitute?
Mozzarella, pepper jack, or even a smoked gouda can all work well. Just make sure it’s a cheese that melts nicely.

4. How do I keep the peppers from getting soggy?
Make sure you don’t overfill the peppers and try not to overbake them. You want the peppers to still have a bit of crunch.

5. Can these be frozen?
Yes, but I recommend freezing them before baking. Assemble the peppers, freeze on a tray, then transfer them to a freezer bag. When ready to bake, just add a few extra minutes to the cooking time.