If you’re looking for a simple yet irresistibly tasty treat, this Cream Cheese Stuffed Mini Peppers Recipe is an absolute winner. These little peppers are filled with a creamy, savory blend of cream cheese and cheddar that melts into pure perfection after a quick bake. Whether you’re serving them as an appetizer, snack, or party bite, their vibrant colors, creamy texture, and mild sweetness will have everyone coming back for more. The combination is so delightfully fresh and comforting, it’s hard not to smile with every bite!
Ingredients You’ll Need
Every ingredient in this Cream Cheese Stuffed Mini Peppers Recipe plays an essential role in creating a dish that’s both flavorful and visually inviting. Each one is easy to find, yet they come together to create an unforgettable bite full of creamy richness and gentle spice.
- Mini sweet peppers: Their natural sweetness and crunch provide the perfect vessel for the creamy filling.
- Cream cheese, softened: The star ingredient that brings luscious creaminess and a tangy base flavor.
- Shredded cheddar cheese: Adds a slightly sharp note and melts beautifully for extra cheesy goodness.
- Garlic powder: Infuses a subtle depth of flavor without overpowering the peppers.
- Onion powder: Complements the garlic with a mild savory undertone.
- Salt and pepper: Balances and enhances all the flavors perfectly.
- Chopped chives: Provides a fresh, mild onion flavor and a pop of green color for garnish.
How to Make Cream Cheese Stuffed Mini Peppers Recipe
Step 1: Prepare the Oven and Peppers
Start by preheating your oven to 375°F (190°C). While it warms up, line a baking sheet with parchment paper to make cleanup so much easier. Then, carefully cut the tops off each mini sweet pepper and remove the seeds and membranes—this gives you the perfect hollow canvas ready to be filled with creamy deliciousness.
Step 2: Mix the Cream Cheese Filling
In a mixing bowl, combine the softened cream cheese with shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Don’t rush this step; mixing thoroughly ensures every bite is perfectly seasoned and wonderfully cheesy.
Step 3: Stuff the Mini Peppers
Grab a spoon or piping bag and generously fill each mini pepper with the cream cheese mixture. The contrast between the crisp pepper and smooth filling is what makes this recipe so special, so be sure to fill them up well!
Step 4: Bake to Perfection
Place your stuffed peppers on the prepared baking sheet and bake in the hot oven for about 15 to 20 minutes. You’ll know they’re ready when the peppers are tender and the cheese filling has melted and turned a delightful golden hue.
Step 5: Garnish and Serve
After removing from the oven, allow the peppers to cool just a bit before sprinkling with freshly chopped chives. These final green flecks add flavor and make the dish even more inviting and photogenic.
How to Serve Cream Cheese Stuffed Mini Peppers Recipe
Garnishes
Chopped chives are the classic choice here, adding a fresh bite and pretty contrast. For an extra touch, try a light drizzle of balsamic glaze or a sprinkle of smoked paprika to bring more depth and color to your plate.
Side Dishes
These stuffed mini peppers strike a wonderful balance as part of an appetizer spread alongside crispy crackers, charcuterie, or fresh veggie crudités. They also pair beautifully with a crisp salad, making for a light and cheerful snack or party snack section.
Creative Ways to Present
For gatherings, arrange the peppers on a long platter with alternating colors to showcase their bright natural hues. You could even serve them in mini cupcake liners for easy grabbing or present them on skewers for a fun finger-food twist everyone will adore.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and refrigerate for up to three days. They keep well chilled and can be enjoyed cold or reheated gently.
Freezing
Because of the fresh peppers, freezing isn’t ideal for this recipe—the texture can become watery and limp. For best results, stick to making and enjoying these within a few days of preparation.
Reheating
To reheat, place leftovers on a baking sheet in a 350°F (175°C) oven for about 10 minutes or until warmed through. This method helps maintain the pepper’s tenderness and melts the cheese perfectly without drying out the filling.
FAQs
Can I use other types of cheese for the filling?
Absolutely! While cheddar adds a lovely sharpness, you can experiment with mozzarella for stretchiness, feta for tanginess, or pepper jack for a bit of spice. Just make sure to mix it well with the cream cheese for that smooth texture.
Are the mini peppers spicy at all?
Not at all. Mini sweet peppers are known for their mild, sweet flavor, making them perfect for those who want a fresh crunch without any heat.
Can I prepare these ahead of time for a party?
Yes! You can prepare and stuff the mini peppers a few hours ahead, keep them refrigerated, then bake right before serving for fresh, warm bites that wow your guests.
Is there a dairy-free version of this recipe?
To make it dairy-free, substitute the cream cheese and cheddar with plant-based alternatives that melt well. Many non-dairy cheeses now offer great texture and flavor that work beautifully for this recipe.
What is the best way to remove the seeds from the peppers quickly?
Cutting off the tops first makes it easy to scoop out seeds and membranes with a small spoon or your fingers. Taking your time ensures the peppers stay intact and ready to be perfectly stuffed.
Final Thoughts
You really can’t go wrong with this Cream Cheese Stuffed Mini Peppers Recipe. It’s quick to prepare, packed with flavor, and brings a cheerful pop of color to any table. Whether you’re making a snack for yourself or a crowd-pleasing appetizer, these peppers never fail to impress. I encourage you to give them a try—you might just find your new favorite go-to finger food!
