Cream Cheese Stuffed Mini Peppers Recipe

You know how sometimes the simplest snacks steal the show? Well, these cream cheese stuffed mini peppers are exactly that. They’re like a bite-sized celebration of creamy, cheesy goodness wrapped in the sweet, delicate crunch of roasted peppers. Whether you’re looking for an appetizer that feels fancy without being fussy, or just a fun, colorful snack for game night, this is the recipe you’ll find yourself coming back to again and again. Oh, and did I mention they’re super easy to make? That, my friends, is the real win.

I remember the first time I whipped these up for a family gathering. I had about 30 minutes to spare before guests were supposed to arrive, and I didn’t want to go with my usual cheese board (as much as I love a good cheese board). I saw a bag of mini peppers in my fridge and thought, “Why not?” They were a hit! People were popping them like candy, and I ended up having to make a second batch halfway through the party. Ever since, these have become my go-to, and I love tweaking the flavors depending on the occasion.

this RECIPE

The mini pepper revolution: A modern twist on finger food

Stuffed peppers have been around for ages, with every culture having its own take—think of the large stuffed bell peppers filled with ground meat and rice that many of us grew up eating. But mini peppers? They’re a relatively new addition to the party, and let me tell you, they’re here to stay. The best part? No need to commit to a giant pepper. You can enjoy these bite-sized beauties in one perfect, flavorful mouthful. Plus, they add that vibrant, colorful pop to any table. Whether roasted or fresh, mini peppers bring out the best in their fillings—like the creamy, tangy cream cheese and sharp cheddar combo in this recipe.

The ingredients: What makes this recipe so delicious?

Mini sweet peppers

These little guys are the star of the show! Their naturally sweet flavor and petite size make them perfect for stuffing. Plus, they come in a variety of colors—red, yellow, orange—that not only taste great but also look beautiful on the plate. If you can’t find mini peppers, you could use small bell peppers or even jalapeños if you’re in the mood for something with a kick. But trust me, mini sweet peppers are the best balance of flavor and texture.

Cream cheese

Ah, the creamy base. Cream cheese gives the filling that smooth, velvety texture we all love. Be sure to let it soften a bit before mixing so it combines easily with the other ingredients. If you’re feeling adventurous, you could use flavored cream cheese (garlic and herb would be fantastic!) or even a vegan cream cheese for a dairy-free option.

Cheddar cheese

Cheddar brings the bite! I love the sharpness it adds to contrast the sweetness of the peppers. Of course, if you prefer something milder, Monterey Jack or mozzarella would work great. Or, go for a smoked cheese to add a deeper, richer flavor.

Chives

These add a lovely oniony brightness to the filling, balancing out the richness of the cheeses. If you don’t have chives on hand, green onions or even finely minced shallots work as substitutes. And don’t skip that sprinkle of fresh chives on top—they make the dish look and taste extra special.

Salt and black pepper

Simple but essential. A little seasoning goes a long way in bringing out the flavors of the cheese and peppers.

Let’s talk kitchen tools: What you’ll need for this recipe

You don’t need anything fancy to make these cream cheese stuffed mini peppers. In fact, this recipe is pretty forgiving when it comes to equipment, but there are a few things that’ll make your life easier.

• A couple of large baking sheets: Since the peppers need space to roast evenly, make sure you have enough room to spread them out.
• Parchment paper: This is key for easy clean-up and preventing the peppers from sticking to the baking sheet.
• A good mixing bowl: You’ll need something sturdy to mix your filling, especially if your cream cheese isn’t fully softened yet (trust me, I’ve made that mistake!).
• A spoon or a small spatula: These will help you fill the peppers. If you have a piping bag, you could use that too, but it’s not necessary.

Step-by-step: How to make these cheesy delights

1. Prep your peppers

Start by preheating your oven to 425°F. Grab your mini sweet peppers and slice them in half lengthwise. Removing the seeds is easy since mini peppers don’t have a lot, but I like to use a small spoon to scoop them out quickly. Lay the halved peppers on your parchment-lined baking sheet while you work on the filling.

2. Mix the filling

In a medium-sized bowl, combine the softened cream cheese, grated cheddar, chopped chives, salt, and pepper. I like to use a fork to mash everything together, making sure it’s well mixed. The filling should be smooth but still have a little texture from the grated cheese and chives.

3. Fill the peppers

Now comes the fun part—filling those little pepper halves. Don’t worry about making it perfect. You want enough filling in each pepper, but it doesn’t need to be heaping. I usually use a spoon to scoop a small amount and press it into the pepper. It doesn’t have to be perfectly level; just enough to fill the cavity nicely.

4. Bake

Pop the stuffed peppers into your preheated oven and bake for about 15 minutes, or until the filling is hot and the peppers have softened slightly. You’ll know they’re done when the cheese filling looks melty and a bit golden around the edges.

5. Garnish and serve

Once they’re out of the oven, transfer the peppers to a platter and sprinkle with a little extra chive for that fresh finish. Serve them warm and watch them disappear!

Variations and adaptations: Let’s get creative

The beauty of this recipe is how versatile it is. You can tweak the ingredients to suit your tastes or dietary needs. Here are a few ideas I’ve tried:

• Vegan version: Swap out the cream cheese and cheddar for your favorite plant-based versions. The peppers still roast beautifully, and the filling gets just as creamy and delicious.
• Spicy twist: Add a pinch of red pepper flakes to the filling or drizzle the baked peppers with hot sauce for a kick of heat. Or, if you’re feeling adventurous, try using jalapeños instead of mini sweet peppers!
• Mediterranean flair: Add some crumbled feta, a squeeze of lemon juice, and a few chopped olives to the filling for a Greek-inspired twist.

Serving suggestions: Make it party-ready!

These cream cheese stuffed mini peppers are perfect on their own, but if you want to make a meal out of them, they pair beautifully with a fresh, crisp salad or even some grilled chicken or steak. For a party spread, I like to serve them alongside a simple charcuterie board or a platter of fresh veggies and dip. And for presentation? Arrange the peppers in a spiral pattern on a round platter and top with extra chives or even a few sprigs of fresh parsley for color.

Storing and reheating tips: How to enjoy them later

If you’re lucky enough to have leftovers, these peppers store well in an airtight container in the fridge for up to three days. To reheat, simply pop them back in the oven at 350°F for about 10 minutes, or until they’re heated through. Microwaving works too, but they may lose some of their crispiness. Just heat in 20-second intervals to avoid overheating.

Scaling up or down: Adjusting the recipe for different groups

Need more or fewer peppers? No problem! This recipe is super easy to scale. Just adjust the amount of filling based on how many peppers you’re making. I’ve found that for every pound of mini peppers, you’ll need about 8 ounces of cream cheese and ¾ cup of grated cheese. If you’re only making a few, you can always store leftover filling in the fridge and use it for a quick snack later (it’s great spread on crackers, by the way).

FAQs

1. Can I make these ahead of time?
Yes! You can prepare the peppers and filling a day ahead, store them separately, and stuff them just before baking. Or, stuff the peppers and store them in the fridge, then bake when you’re ready.

2. Can I freeze the stuffed peppers?
You can freeze the unbaked stuffed peppers. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Bake from frozen, adding an extra 5 minutes to the cooking time.

3. Can I use different cheeses?
Absolutely! Feel free to experiment with your favorite cheeses. Mozzarella, gouda, or even a little blue cheese for a bolder flavor would work well.

4. How do I make these peppers spicier?
Add diced jalapeños to the filling or use pepper jack cheese for some extra heat. You can also sprinkle some cayenne pepper into the cheese mixture.

5. What’s the best way to soften cream cheese quickly?
If you’re short on time, cut the cream cheese into small cubes and let it sit at room temperature for about 10-15 minutes. You can also microwave it for about 10 seconds, but be careful not to melt it!

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